Name: Lemon Mascarpone Pasta
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 9 oz pasta; 1 tablespoon olive oil; 2 medium shallots (finely diced); 2 garlic cloves (finely chopped); 1/3 cup dry white wine; Juice and zest of 1 medium lemon (about 3-4 tablespoons of juice); 4.5 ounces mascarpone; 1/3 cup Parmesan, grated; Salt and freshly ground black pepper to taste

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Lemon mascarpone pasta is creamy, silky, and infused with so much flavor that you might want to have seconds. You only need a handful of ingredients to make this scrumptious pasta sauce in just 25 minutes!

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I live for light, vegetarian pasta dishes, and this lemon mascarpone pasta has become one of my favorites.

The sauce is creamy without being heavy, and the fresh lemon juice and zest infuse it with an amazing flavor. Sprinkle some freshly grated Parmesan cheese on top, and you’ll be in pasta heaven!

And now for the really good part. This easy lemon sauce for pasta has just eight ingredients and takes just 25 minutes to make. Just perfect for a fuss-free yet restaurant-worthy lunch.

Why you’ll love this lemon mascarpone pasta

Super creamy and bursting with flavor
Quick and easy to make
Elegant enough for a special dinner!

What goes into mascarpone lemon pasta

Shallots and garlic—This combo sets the flavor base for the sauce. I like to use shallots because they’re milder in flavor, but you can use regular onion or even leeks.

White wine — A splash of dry white wine adds a unique flavor that it’s difficult to replicate with other ingredients. However, if you don’t cook with alcohol, use the same quantity of veggie stock instead.

Lemon — You’ll need the zest and juice from an entire medium lemon. We’re going for all the flavor!

Mascarpone — You need just a bit of mascarpone to add extra creaminess to the sauce while keeping things light. If you want your lemon mascarpone pasta to be extra creamy, feel free to add more.

Parmesan — Freshly grated is always best!

Pasta — I used some garganelli pasta here, but really, any kind of pasta would do.

Fresh basil — For that perfect fresh finish!

Pro tip

Don’t toss the pasta water! You’ll need that starchy goodness to thin the sauce and make it cling to the pasta.

How to make lemon mascarpone pasta

Bring a large pot of water to a boil, salt generously, and cook the pasta al dente according to the package instructions. Reserve 2-3 cups of pasta water before draining.

Meanwhile, heat the olive oil in a large pan over medium heat and sauté the shallot and garlic for 2-3 minutes, stirring often.

Add the dry white wine and lemon juice and simmer gently for a couple of minutes until the liquid reduces to half.

Next, add the mascarpone and stir until completely melted.

Stir in the lemon zest, then transfer the cooked pasta to the pan and toss well to combine. If it looks too dry, add some of the reserved pasta water.

Add the grated Parmesan and season to taste. Serve immediately, with extra freshly grated Parmesan on top if you like.

What to serve it with

I love this pasta with mascarpone sauce just as it is, but if you’d like an even more satisfying meal, serve it with:

Some crunchy garlic bread
A big salad
As a side for your favorite chicken dish — this Creamy Mustard Chicken is a great idea.

Recipe notes and tips

This lemon pasta is a perfect canvas for your own creations. Add some rotisserie chicken, shrimp, or crumbled sausage to make it heartier.
It’s always best to zest the lemons before juicing them. Make sure you get the ones with an edible peel.
Add as much pasta water as needed if the sauce looks too dry, even after stirring in the grated Parmesan.

Leftovers and storage

This pasta is best served immediately.
If you do have leftovers, heat them gently on the stovetop, adding some low-sodium veggie stock to loosen the sauce.
I don’t recommend freezing this pasta dish.

If you liked this lemon mascarpone pasta, you might also like some of my other easy vegetarian pasta recipes: