Pappardelle with Mascarpone and Leek Sauce

barbara lentz


Wonderful side dish that is fast and easy to make that taste delicisious


☆☆☆☆☆ 0 votes

5 Min
20 Min
Stove Top


  • 1 Tbsp
  • 1 Tbsp
    olive oil
  • 2
    leeks white and light green parts only cleaned and sliced thinly
  • 3 clove
    garlic minced
  • 7 oz
  • 8 oz
  • ·
    parmigiano-reggiano shredded for garnish
  • ·
    parsley for garnish
  • ·
    salt and pepper to taste

How to Make Pappardelle with Mascarpone and Leek Sauce


  1. Add the butter and olive oil to a large skillet. Saute the leeks and garlic until softened about 10 minutes on med heat. Add the Mascarpone and let it melt into the leeks.
  2. Meanwhile cook the pappardelle in salted boiling water. Drain and reserve 1 cup pasta water. Add the pasta water to the sauce.
  3. Add the drained pappardelle to the sauce and swirl it around to get the sauce to stick to the pasta. Taste and adjust for salt and pepper
    Serve with Parmigiano-reggiano and parsley

Printable Recipe Card

About Pappardelle with Mascarpone and Leek Sauce

Course/Dish: Pasta Sides
Main Ingredient: Pasta
Regional Style: Italian

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