Creamy Mascarpone Tomato w Brown Rice Fusilli

One of the best recipes to sprout onto your plate. So creamy and yummy, this delectable mascarpone pasta will take mush-room in your heart!

45 mins


1 - 2 pax


Adjust Servings
20g Naturel Basil Flavoured Extra Virgin Olive Oil
20g Diced Shiitake Mushroom
20g Diced Button Mushroom
20g Shimeji White Mushroom
20g Shimeji Brown Mushroom
1pinch thyme, salt and black pepper
500g Water
200g Naturel Organic Brown Rice Fusilli
20g Salt
100g Naturel Organic Pasta Sauce – Tomato with Mascarpone
1tbsp Naturel Pure Olive Oil
10ml Vegetable stock (Optional; replace with water instead)
1tsp minced garlic
1tsp Parmesan cheese


Roasted Mushroom Medley
- Preheat oven to 200 degrees
- In a baking tray, mix all mushrooms and season well with Naturel Basil Flavoured Extra Virgin Olive Oil, thyme, salt and black pepper
- Bake for 5-8 minutes until golden brown
Fusilli Pasta
- Bring water to a boil and add salt
- Cook Fusili until al dente, according to package directions, approximately 8-10 minutes
Creamy Mascarpone Tomato Sauce
- In a heated pan, add Naturel Pure Olive Oil and sauté the garlic for 1-2 minutes
- Add roasted mushrooms into the pan and deglaze with water/vegetable stock
- Add in Naturel Tomato with Mascarpone Organic Pasta Sauce and parmesan cheese to the pan
- Cook till the sauce coats the back of your spoon well
- Add cooked fusilli to the pasta sauce and toss together for about 30 seconds Season with salt (optional)