20 Creamy Mascarpone Pasta Delights

Craving a luscious, restaurant-worthy pasta night at home? Mascarpone cheese is your secret weapon! This velvety Italian staple transforms simple ingredients into decadent, creamy sauces—perfect for quick weeknight dinners, cozy date nights, or impressing guests. From garlicky lemon spaghetti to rich mushroom fettuccine, we’ve rounded up 20 irresistible mascarpone pasta recipes that’ll make your taste buds dance. Ready to twirl your fork into something dreamy? Let’s dive in!

Lemon Garlic Mascarpone Pasta

This creamy, bright pasta is a weeknight hero—luxurious mascarpone meets zesty lemon and garlic for a dish that feels fancy without the fuss.

Ingredients:

• 12 oz dried pasta (like fettuccine or linguine)
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1 cup mascarpone cheese, room temperature
• 1/2 cup heavy cream
• 1 lemon, zested and juiced (about 2 tbsp juice)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese, plus extra for serving
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook pasta in salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, melt butter in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant but not browned.
3. Reduce heat to low. Stir in mascarpone, heavy cream, lemon zest, lemon juice, salt, and black pepper until smooth and creamy.
4. Add drained pasta to the skillet, tossing to coat. If needed, add reserved pasta water 1 tbsp at a time to loosen the sauce.
5. Remove from heat and stir in Parmesan. Garnish with parsley and extra Parmesan.

The magic here? The mascarpone adds a velvety richness that balances the punchy lemon—no one will guess it only took 20 minutes.

Tip: For extra depth, toast the garlic in butter until golden (but not burnt) before adding the other ingredients.

Spinach and Mascarpone Pasta Bake

This cozy pasta bake is like a hug in a dish—rich mascarpone melts into tender pasta and spinach for a luxuriously easy weeknight dinner.

Ingredients:

• 12 oz penne pasta
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 tsp red pepper flakes
• 5 oz fresh baby spinach
• 1 cup (8 oz) mascarpone cheese
• 1/2 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 375°F. Cook penne according to package directions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium. Add garlic and red pepper flakes; sauté 30 seconds until fragrant. Add spinach in batches, wilting each handful before adding more (about 2 minutes total).
3. Reduce heat to low. Stir in mascarpone, heavy cream, salt, and black pepper until smooth. Fold in cooked pasta until evenly coated.
4. Transfer to a greased 9×13″ baking dish. Top with mozzarella and Parmesan. Bake 20 minutes until bubbly and golden.

The magic here? Mascarpone adds a velvety richness without overwhelming the dish—it’s indulgent but still lets the spinach shine.

Tip: For extra crunch, broil the bake for 1-2 minutes at the end (watch closely!).

Sun-Dried Tomato Mascarpone Pasta

This creamy Sun-Dried Tomato Mascarpone Pasta feels indulgent but comes together in just 20 minutes—perfect for busy weeknights when you crave something special.

• 8 oz dried fettuccine (or pasta of choice)
• 1/4 cup sun-dried tomatoes (oil-packed), thinly sliced
• 2 tbsp sun-dried tomato oil (from the jar)
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 cup mascarpone cheese
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil, thinly sliced

1. Cook the pasta in salted boiling water until al dente (about 9 minutes). Reserve 1/2 cup pasta water, then drain.
2. Heat the sun-dried tomato oil in a large skillet over medium heat. Add the garlic and red pepper flakes; sauté for 1 minute until fragrant.
3. Reduce heat to low. Stir in the mascarpone, Parmesan, salt, and black pepper until smooth. Add 1/4 cup reserved pasta water to thin the sauce.
4. Toss in the cooked pasta, sun-dried tomatoes, and remaining pasta water as needed to coat evenly. Garnish with fresh basil and extra Parmesan.

The magic here? The sun-dried tomato oil infuses the whole dish with deep, savory sweetness—no bland cream sauces allowed!

Tip: For extra richness, stir in a splash of heavy cream with the mascarpone.

Creamy Mushroom Mascarpone Pasta

This luxuriously creamy pasta is a weeknight winner—earthy mushrooms and rich mascarpone create a sauce that feels indulgent but comes together in minutes.

Ingredients:

• 8 oz fettuccine (or pasta of choice)
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 12 oz cremini mushrooms, sliced
• 3 garlic cloves, minced
• 1 tsp fresh thyme leaves
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup vegetable broth
• 1/2 cup mascarpone cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions:

1. Cook pasta according to package instructions. Reserve 1/2 cup pasta water before draining.
2. Heat butter and olive oil in a large skillet over medium-high. Add mushrooms and cook 6–8 minutes until golden, stirring occasionally.
3. Add garlic, thyme, salt, and black pepper; cook 1 minute until fragrant.
4. Pour in vegetable broth, scraping up any browned bits. Simmer 2 minutes.
5. Reduce heat to low. Stir in mascarpone and Parmesan until melted. Add drained pasta and toss, adding reserved pasta water 1 tbsp at a time until saucy.
6. Garnish with parsley and serve immediately.

The mascarpone adds a velvety richness without heaviness—it’s like alfredo’s elegant cousin. Tip: For extra depth, splash in 1 tbsp dry white wine with the broth.

Roasted Red Pepper Mascarpone Pasta

This creamy, smoky pasta comes together in under 30 minutes but tastes like a restaurant-worthy treat—perfect for weeknights when you want something indulgent without the fuss.

Ingredients:

• 12 oz dried pasta (penne or fusilli work great)
• 2 large roasted red peppers (jarred is fine), drained and roughly chopped
• 1 cup (8 oz) mascarpone cheese, at room temperature
• 3 cloves garlic, minced
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 2 tbsp olive oil
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh basil leaves, torn (for garnish)

Instructions:

1. Cook the pasta in salted boiling water according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes; sauté for 1 minute until fragrant but not browned.
3. Add roasted red peppers and cook for 2 minutes, mashing slightly with a spoon. Stir in mascarpone, Parmesan, salt, and black pepper until smooth.
4. Reduce heat to low. Add drained pasta and toss to coat, adding reserved pasta water 1 tbsp at a time until the sauce clings to the noodles.
5. Garnish with torn basil and extra Parmesan before serving.

The mascarpone melts into a velvety sauce that lets the sweet, charred flavor of the peppers shine—no heavy cream required!

Tip: For extra depth, blend half the roasted peppers into the sauce for silkiness, then stir in the rest for texture.

Pesto Mascarpone Pasta with Cherry Tomatoes

This creamy, herby pasta is a weeknight hero—luxurious enough to impress but simple enough to whip up in 20 minutes flat.

Ingredients:

• 12 oz short pasta (like penne or fusilli)
• 1 cup cherry tomatoes, halved
• 1/2 cup basil pesto (store-bought or homemade)
• 1/2 cup mascarpone cheese
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese, plus extra for serving

Instructions:

1. Cook pasta in salted boiling water according to package directions. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant. Add cherry tomatoes and cook for 3–4 minutes, just until they soften slightly.
3. Reduce heat to low. Stir in pesto, mascarpone, salt, and black pepper until creamy. Add drained pasta and toss to coat, splashing in reserved pasta water 1 tbsp at a time if needed to loosen the sauce.
4. Remove from heat and stir in Parmesan. Serve immediately with extra Parmesan on top.

The magic here? The mascarpone mellows the pesto’s sharpness while adding a velvety richness—no heavy cream required.

Tip: For extra depth, toast pine nuts or sprinkle red pepper flakes over the finished dish.

Garlic Parmesan Mascarpone Pasta

This creamy, dreamy pasta is like a hug in a bowl—rich mascarpone and nutty Parmesan melt into a garlicky sauce that clings perfectly to every strand.

Ingredients

• 12 oz fettuccine or linguine
• 4 tbsp unsalted butter
• 6 garlic cloves, minced
• 1 cup heavy cream
• 1 cup (8 oz) mascarpone cheese
• 1 cup freshly grated Parmesan cheese
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp red pepper flakes (optional)
• ¼ cup chopped fresh parsley

Instructions

1. Cook pasta in salted boiling water according to package directions until al dente. Reserve ½ cup pasta water, then drain.
2. In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant but not browned.
3. Pour in heavy cream, then whisk in mascarpone until smooth. Simmer for 2–3 minutes until slightly thickened.
4. Reduce heat to low. Stir in Parmesan, 1 tsp salt, ½ tsp black pepper, and ½ tsp red pepper flakes (if using) until cheese melts into a velvety sauce.
5. Toss drained pasta into the sauce, adding reserved pasta water 2 tbsp at a time until the sauce coats the noodles evenly.
6. Garnish with fresh parsley and serve immediately.

The magic here? Mascarpone adds a luscious silkiness without overwhelming richness—it’s the secret to a sauce that’s indulgent but still light enough for seconds.

Tip: For extra depth, toast the garlic in butter until golden (but not burnt!) before adding the cream.

Truffle Mascarpone Pasta with Fresh Herbs

This creamy, luxurious pasta dish feels like a restaurant-quality treat but comes together in under 20 minutes—perfect for impromptu date nights or indulgent solo dinners.

Ingredients

• 8 oz fettuccine or tagliatelle
• 2 tbsp unsalted butter
• 2 garlic cloves, minced
• 1 cup mascarpone cheese, room temperature
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 1 tbsp truffle oil (plus more for drizzling)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh chives

Instructions

1. Cook pasta in salted boiling water until al dente (about 9 minutes). Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, melt butter in a large skillet over medium heat. Add garlic and cook for 1 minute until fragrant but not browned.
3. Reduce heat to low. Whisk in mascarpone, Parmesan, truffle oil, salt, and pepper until smooth. Gradually add reserved pasta water until sauce coats the back of a spoon.
4. Toss drained pasta in the sauce until evenly coated. Stir in parsley and chives.
5. Serve immediately with extra Parmesan and a drizzle of truffle oil.

The magic here is how the earthy truffle oil cuts through the rich mascarpone, while the fresh herbs keep every bite bright. Tip: For extra depth, stir in 1 tsp truffle zest with the cheese—just don’t skip the finishing oil drizzle!

Spicy Sausage Mascarpone Pasta

This creamy, spicy pasta is a weeknight hero—rich mascarpone balances the heat, while garlic and herbs add depth.

Ingredients

• 8 oz dried rigatoni (or pasta of choice)
• 12 oz spicy Italian sausage, casings removed
• 3 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1/2 cup heavy cream
• 1/2 cup mascarpone cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Cook pasta in salted boiling water until al dente (about 10 minutes). Reserve 1/2 cup pasta water, then drain.
2. Heat 1 tbsp olive oil in a large skillet over medium-high. Add sausage, breaking it into crumbles with a spoon. Cook until browned (5–6 minutes).
3. Add 3 cloves minced garlic and 1/2 tsp red pepper flakes; sauté 1 minute until fragrant.
4. Reduce heat to medium-low. Stir in 1/2 cup heavy cream, 1/2 cup mascarpone, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
5. Add drained pasta and toss, adding reserved pasta water 2 tbsp at a time until saucy. Stir in 1/2 cup Parmesan and 1/4 cup parsley.

The mascarpone melts into a velvety sauce that clings perfectly to every noodle, with just enough heat to keep things exciting.

Tip: For extra richness, swap half the heavy cream with whole milk and add a pat of butter at the end.

Bacon and Pea Mascarpone Pasta

This creamy, savory pasta is a weeknight hero—rich mascarpone balances salty bacon and sweet peas for a dish that feels indulgent but comes together in minutes.

Ingredients:

• 8 oz fettuccine (or pasta of choice)
• 6 slices bacon, chopped
• 1 cup frozen peas
• 3 cloves garlic, minced
• 1/2 cup mascarpone cheese
• 1/4 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup reserved pasta water

Instructions:

1. Cook pasta according to package instructions. Reserve 1/4 cup pasta water before draining.
2. While pasta cooks, sauté bacon in a large skillet over medium heat until crispy, about 5 minutes. Transfer to a paper towel-lined plate, leaving 1 tbsp bacon fat in the pan.
3. Add garlic to the skillet and cook for 30 seconds until fragrant. Stir in peas and cook for 2 minutes until warmed through.
4. Reduce heat to low. Add drained pasta, mascarpone, Parmesan, salt, and pepper, tossing until creamy. Splash in reserved pasta water as needed to loosen the sauce.
5. Fold in bacon and serve immediately.

The magic here? The mascarpone melts into a velvety sauce without heavy cream, letting the bacon and peas shine. Tip: For extra freshness, stir in a handful of chopped parsley or basil just before serving.

Cajun Shrimp Mascarpone Pasta

Creamy, spicy, and packed with bold flavors, this pasta dish is a weeknight winner that feels indulgent without the fuss.

Ingredients

• 8 oz fettuccine (or pasta of choice)
• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper (adjust for heat)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 4 oz mascarpone cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Cook pasta according to package instructions. Drain, reserving 1/4 cup pasta water.
2. Heat olive oil in a large skillet over medium-high. Add shrimp and cook 2 minutes per side until pink. Transfer to a plate.
3. In the same skillet, sauté garlic for 30 seconds until fragrant. Stir in smoked paprika, oregano, cayenne, salt, and black pepper.
4. Pour in chicken broth and heavy cream, scraping up any browned bits. Simmer 3 minutes until slightly thickened.
5. Reduce heat to low. Whisk in mascarpone and Parmesan until smooth. Add cooked pasta and shrimp, tossing to coat. Thin with reserved pasta water if needed.
6. Garnish with fresh parsley and serve immediately.

The mascarpone adds a luxurious silkiness that balances the Cajun spices perfectly—no one will guess it comes together in under 30 minutes!

Tip: For extra depth, add a splash of lemon juice at the end to brighten the richness.

Artichoke and Mascarpone Pasta

This creamy, dreamy pasta combines tender artichokes with rich mascarpone for a dish that feels indulgent but comes together in minutes.

Ingredients:

• 12 oz dried fettuccine (or pasta of choice)
• 1 (14 oz) can artichoke hearts, drained and quartered
• 1 cup mascarpone cheese
• 3 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions:

1. Cook pasta in salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes; sauté for 1 minute until fragrant.
3. Add artichoke hearts, salt, and black pepper. Cook for 3–4 minutes, stirring occasionally, until lightly browned.
4. Reduce heat to low. Stir in mascarpone and Parmesan until melted and creamy. Add reserved pasta water 1 tbsp at a time to loosen the sauce if needed.
5. Toss cooked pasta with the sauce until evenly coated. Garnish with fresh parsley before serving.

The mascarpone adds a velvety richness that balances the bright, briny artichokes—no heavy cream required!

Tip: For extra depth, stir in a splash of lemon juice or zest just before serving.

Basil Mascarpone Pasta with Grilled Chicken

This creamy, herb-packed pasta with tender grilled chicken is the kind of dish that feels fancy but comes together in under 30 minutes—perfect for weeknights when you want something special without the fuss.

Ingredients:

• 8 oz dried fettuccine (or pasta of choice)
• 2 boneless, skinless chicken breasts (about 1 lb total)
• 1 tbsp olive oil
• 1 tsp salt, divided
• ½ tsp black pepper
• 3 cloves garlic, minced
• 1 cup heavy cream
• ½ cup mascarpone cheese
• ½ cup freshly grated Parmesan cheese
• ¼ cup chopped fresh basil, plus extra for garnish
• ½ tsp crushed red pepper flakes (optional)

Instructions:

1. Cook pasta according to package directions until al dente. Reserve ½ cup pasta water before draining.
2. Meanwhile, heat a grill or grill pan over medium-high. Rub chicken with olive oil, ½ tsp salt, and black pepper. Grill for 6–7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes, then slice thinly.
3. In a large skillet over medium heat, sauté garlic for 30 seconds until fragrant. Pour in heavy cream, remaining ½ tsp salt, and red pepper flakes (if using). Simmer 2 minutes, stirring frequently.
4. Reduce heat to low. Whisk in mascarpone and Parmesan until smooth. Toss in drained pasta, adding reserved pasta water 1 tbsp at a time if needed to loosen the sauce. Stir in chopped basil.
5. Divide pasta among bowls, top with sliced chicken, and garnish with extra basil.

The magic here is the mascarpone—it adds a luxuriously velvety texture that balances the bright basil and savory grilled chicken. No one will guess it’s this simple!

Tip: For extra flavor, rub the chicken with a pinch of garlic powder before grilling.

Caramelized Onion Mascarpone Pasta

This creamy, dreamy pasta is all about the sweet depth of caramelized onions paired with rich mascarpone—comfort food at its finest.

Ingredients:

• 8 oz dried pasta (fettuccine or pappardelle work great)
• 2 large yellow onions, thinly sliced
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1/2 tsp salt, plus more for pasta water
• 1/4 tsp black pepper
• 1/2 cup mascarpone cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup reserved pasta water
• 1 tbsp chopped fresh thyme (or 1 tsp dried)

Instructions:

1. Cook pasta in salted boiling water according to package directions. Reserve 1/4 cup pasta water before draining.
2. While pasta cooks, melt butter and olive oil in a large skillet over medium-low heat. Add onions, 1/2 tsp salt, and 1/4 tsp black pepper. Cook, stirring occasionally, for 25–30 minutes until deeply golden and caramelized.
3. Reduce heat to low. Stir in mascarpone, Parmesan, and reserved pasta water until smooth and creamy.
4. Toss drained pasta with the sauce. Sprinkle with thyme and serve immediately.

The magic here? Slow-cooked onions melt into the mascarpone for a sauce that’s luxuriously velvety without heavy cream.

Tip: For extra richness, top with a drizzle of truffle oil or crispy pancetta bits.

Smoked Salmon Mascarpone Pasta

This creamy, smoky pasta feels fancy but comes together in under 30 minutes—perfect for impressing guests or treating yourself on a busy weeknight.

Ingredients

• 12 oz dried fettuccine (or pasta of choice)
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup mascarpone cheese
• 1/4 tsp black pepper
• 1/2 tsp lemon zest
• 4 oz smoked salmon, flaked into bite-sized pieces
• 2 tbsp chopped fresh dill
• 1/2 tsp salt

Instructions

1. Cook pasta in salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium-low. Add garlic and sauté for 1 minute until fragrant but not browned.
3. Pour in heavy cream, then whisk in mascarpone, black pepper, and salt until smooth. Simmer for 2 minutes, stirring constantly.
4. Reduce heat to low. Add cooked pasta, lemon zest, and smoked salmon, tossing gently. If needed, loosen sauce with reserved pasta water 1 tbsp at a time.
5. Remove from heat and stir in fresh dill. Serve immediately.

The mascarpone adds a velvety richness that balances the smokiness of the salmon, while lemon zest brightens every bite. Tip: For extra luxury, top with a spoonful of caviar or extra salmon roe.

Broccoli and Mascarpone Pasta Alfredo

This luxuriously rich pasta dish combines tender broccoli with velvety mascarpone for a twist on classic Alfredo—perfect for weeknights when you want something indulgent but effortless.

Ingredients:

• 8 oz fettuccine (or pasta of choice)
• 2 cups small broccoli florets
• 2 tbsp unsalted butter
• 2 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup mascarpone cheese
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• Pinch of nutmeg

Instructions:

1. Cook pasta according to package instructions. In the last 2 minutes, add broccoli to the boiling water. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
3. Pour in heavy cream, stirring gently. Bring to a simmer, then reduce heat to low and whisk in mascarpone, Parmesan, salt, black pepper, and nutmeg until smooth (about 2 minutes).
4. Toss drained pasta and broccoli in the sauce until evenly coated. Serve immediately.

The mascarpone adds a subtle tang and silkiness that balances the richness of the Alfredo—no one will guess it only took 20 minutes!

Tip: For extra depth, toast a handful of pine nuts and sprinkle on top before serving.

Zucchini and Mascarpone Pasta

This creamy, veggie-packed pasta feels indulgent but comes together in under 30 minutes—perfect for weeknights when you want something fuss-free but flavorful.

Ingredients:

• 8 oz dried fettuccine or linguine
• 2 medium zucchinis, thinly sliced into half-moons
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 cup mascarpone cheese
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh basil

Instructions:

1. Cook pasta in salted boiling water according to package directions. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add zucchini and cook for 5–6 minutes until lightly golden, stirring occasionally.
3. Add garlic and red pepper flakes to the skillet; cook for 1 minute until fragrant.
4. Reduce heat to low. Stir in mascarpone, Parmesan, salt, and black pepper until creamy. Add pasta and toss, splashing in reserved pasta water 1 tbsp at a time until sauce clings to noodles.
5. Remove from heat and fold in basil. Serve immediately with extra Parmesan.

The mascarpone melts into a velvety sauce that clings to every noodle, while the zucchini keeps it fresh and light—no heavy cream required!

Tip: For extra richness, swap half the pasta water with starchy water from canned white beans (trust us!).

Roasted Garlic Mascarpone Pasta

This creamy, dreamy pasta is a garlic lover’s delight—rich mascarpone and sweet roasted garlic blend into a luxe sauce that comes together in minutes.

Ingredients:

• 1 whole head garlic
• 1 tbsp olive oil
• 8 oz dried fettuccine (or pasta of choice)
• 1 cup (8 oz) mascarpone cheese, room temperature
• 1/2 cup grated Parmesan cheese
• 1/4 tsp red pepper flakes
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup reserved pasta water
• 2 tbsp chopped fresh parsley

Instructions:

1. Roast the garlic: Preheat oven to 400°F. Slice the top off the garlic head, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 40 minutes until soft and golden. Let cool slightly, then squeeze cloves into a bowl.
2. Cook the pasta: Boil fettuccine in salted water until al dente (about 9 minutes). Reserve 1/4 cup pasta water, then drain.
3. Make the sauce: In the same pot, mash roasted garlic into a paste. Stir in mascarpone, Parmesan, 1/4 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper until smooth. Add reserved pasta water to loosen.
4. Toss & serve: Return pasta to the pot, tossing to coat. Garnish with parsley.

The magic here? Roasting garlic mellows its bite into caramelized sweetness, balancing the mascarpone’s richness without overpowering it.

Tip: For extra depth, stir in a splash of white wine with the mascarpone.

Herbed Mascarpone Pasta with Asparagus

This creamy, springy pasta dish feels fancy but comes together in just 20 minutes—perfect for weeknights when you want something indulgent yet fresh.

Ingredients

• 8 oz dried fettuccine (or pasta of choice)
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 cup (8 oz) mascarpone cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp lemon zest
• 1 tbsp chopped fresh basil
• 1 tbsp chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions

1. Cook pasta in salted boiling water according to package directions. In the last 2 minutes, add asparagus to blanch. Reserve 1/2 cup pasta water, then drain.
2. Heat olive oil in a large skillet over medium. Add garlic and red pepper flakes (if using); sauté 30 seconds until fragrant.
3. Reduce heat to low. Stir in mascarpone, Parmesan, lemon zest, salt, and black pepper until smooth. Add 1/4 cup reserved pasta water to thin slightly.
4. Toss in drained pasta and asparagus, adding more pasta water if needed to coat. Fold in basil and parsley.

The mascarpone melts into a velvety sauce that clings to every noodle, while the lemon and herbs brighten up each bite. Tip: Swap in peas or spinach if asparagus isn’t in season!

Balsamic Glazed Mascarpone Pasta

This creamy, tangy balsamic glazed mascarpone pasta is the kind of dish that feels fancy but comes together in under 30 minutes—perfect for impressing weeknight guests or treating yourself.

• 12 oz dried fettuccine (or pasta of choice)
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1/2 cup balsamic vinegar
• 1 tbsp honey
• 1 cup mascarpone cheese, room temperature
• 1/2 tsp salt
• 1/4 cup freshly grated Parmesan, plus extra for serving
• 1/4 cup chopped fresh basil

1. Cook the pasta in salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium-low. Add garlic and red pepper flakes; sauté 1 minute until fragrant but not browned.
3. Pour in balsamic vinegar and honey. Simmer 3–4 minutes, stirring occasionally, until reduced by half and slightly syrupy.
4. Reduce heat to low. Whisk in mascarpone and salt until smooth. Add 1/4 cup reserved pasta water to thin slightly.
5. Toss drained pasta with the sauce, adding more pasta water if needed. Stir in Parmesan until melted. Garnish with basil and extra Parmesan.

The magic here is in the balance—silky mascarpone tempers the punchy balsamic glaze, while a hint of heat keeps things interesting.

Tip: For extra depth, use aged balsamic vinegar or drizzle a little extra glaze over each plate.

Conclusion

With 20 luscious mascarpone pasta recipes, this roundup is your ticket to creamy, dreamy dinners! Whether you’re craving comfort food or elegant flavors, there’s a dish here for every occasion. Try one (or a few!) and let us know your favorite in the comments. Loved this list? Share the pasta love by pinning it for later—happy cooking!