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Amaizin' Red Pepper Mascarpone Bowties with Zesty Mushroom Asparagus Ragout

Prep Time:

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About the Recipe



1 tablespoon vegetable oil

1/2 teaspoon minced garlic

1 lb or about 16-20 stalks asparagus trimmed and cut into 1-inch pieces

1 teaspoon salt, divided use

8 ounces sliced white mushrooms

3 tablespoons butter

1 tablespoon lemon zest

3 tablespoons minced chives


2 cups whole kernel sweet corn

8 ounces Crave Brothers mascarpone cheese

1 cup chopped jarred piquillo peppers or roasted red peppers

2 teaspoons sriracha sauce

2 teaspoons creole seasoning

2 teaspoon lemon juice

3 tablespoons chopped basil

4 tablespoons chopped Italian parsley

8 ounces bow tie pasta, cooked

Salt and pepper to taste

Red pepper strips and basil for garnish.



In a large sauté pan sauté the garlic and asparagus in vegetable oil until just tender crisp.  Sprinkle with salt and transfer to bowl.  In same pan melt the butter. Add mushrooms evenly and sprinkle with zest and salt.  Cook over medium high heat about 8 minutes, then stir and cook 2 more minutes. Add asparagus and toss well cooking 1 more minute.  Taste and adjust salt as needed.  Reserve


In large saucepan over low heat mix corn, mascarpone, peppers, sriracha, creole seasoning, and lemon juice.  Heat until melted and almost bubbling.  Stir in basil and parsley.  Add hot cooked pasta to the pan and mix well.  Adjust salt and add pepper if desired.  Divide among 4-6 pasta bowls or plates and top with the ragout. Garnish with more red pepper and basil if desired.

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