Fusilli With Mushrooms, Mascarpone & Lemon


500g mixed mushrooms (eg, white, Swiss brown, portobello), sliced

4 cloves garlic, finely sliced

6 Tbsp olive oil

2 tsp chopped fresh oregano, or ½ tsp dried oregano

1 Tbsp chopped fresh basil, or ½ tsp dried basil

1 tsp finely grated lemon zest

½ tsp each:  salt, freshly ground black pepper

350g fusilli or other pasta shape

½ cup Tatua Mascarpone

grated parmesan and extra basil leaves to garnish


  1. Preheat the oven to 200°C. 
  2. In a large bowl, toss together the mushrooms, garlic, olive oil, oregano, basil, lemon zest and salt and pepper.
  3. Place the mushroom mixture in a single layer in a large oven dish lined with baking paper.  Use two dishes if necessary to ensure you have a single layer - this will prevent the mushrooms from stewing.
  4. Roast the mushrooms in the preheated oven for 30-35 minutes until the mushrooms have begun to caramelise, stirring them occasionally.
  5. Meanwhile, cook the pasta according to the packet instructions. Drain the pasta and place in a large serving bowl or individual bowls. 
  6. Add the mushrooms and any pan juices and the Tatua Mascarpone. Toss to combine.
  7. Top the pasta with the parmesan and garnish it with the extra basil leaves and an extra dollop of the mascarpone, if desired, to serve.
  8. Made in 45 minutes. Serves 4.
More Recipes