Rigatoni with mushroom mascarpone cream sauce

Cream plus


For 10 servings

Mushroom mascarpone cream sauce

50 ml Debic Roast & Fry

2 garlic cloves

750 g mushroom mix (Parisian, chestnut, cèpes,...)

1 l Debic Cream Plus Mascarpone

10 g truffle paste

5 g salt

5 g pepper


1 kg rigatoni


10 g lemon, the zests

10 g finely chopped parsley

fresh winter truffle (optional)


Mushroom mascarpone cream sauce

Fry the finely chopped garlic in the Debic Roast & Fry.

Add the sliced mushrooms and let it bake briefly on a powerful fire.

Add the Debic Cream Plus Mascarpone and truffle paste.

Let it boil briefly to the desired sauce thickness. If necessary, season further with salt and pepper.


Cook the rigatoni à la minute al dente in salted water.


Mix the rigatoni with the cream sauce.

Spoon a nice portion into a deep plate

Divide the zests and parsley over it. If desired, scrape the fresh winter truffle over it.

Finishing touch

Truffle is a luxury product that is certainly not necessary in this dish. Check out the options for 'upselling' in your business and ask for a supplement for fresh truffle, if the customer wishes.

Recipe tags Cream plus