{"id":59954,"date":"2015-03-19T04:00:03","date_gmt":"2015-03-19T03:00:03","guid":{"rendered":"https:\/\/ellerepublic.de\/linguine-mit-austernpilzen-parmaschinken\/"},"modified":"2020-06-03T09:28:13","modified_gmt":"2020-06-03T07:28:13","slug":"pasta-with-oyster-mushrooms-prosciutto","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/pasta-with-oyster-mushrooms-prosciutto\/","title":{"rendered":"Pasta with Oyster Mushrooms, Prosciutto and Fresh Sage"},"content":{"rendered":"

Combined with the subtlety of pasta with oyster mushrooms and the delicate saltiness of prosciutto, this dish makes for an easy, elegant midweek meal and is a definite crowd pleaser!<\/p>\n

I absolutely love the richness of flavors in this dish. Admittedly, with mascarpone, this dish is a bit of a calorie bomb, but sometimes we need to give way to comfort foods and simply enjoy them. Especially homemade ones that are filled with good wholesome ingredients that taste fabulous to boot.
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\nTo reduce the calories in this dish, go ahead and substitute the mascarpone with reduced-fat cream, though I recommend you treat yourself to the full flavor it offers. If you are only two, this recipe can easily be halved and the rest of the mascarpone saved to make a delicious dessert with fresh fruit<\/a>. I didn’t use as much linguine as I normally would for a pasta dish, since this recipe is quite filling. Plus a smaller portion served with a green salad is always a good idea (and a healthier option). <\/p>\n

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\"Pasta<\/a><\/div>\n <\/div>\n
\n \n Elle<\/span>\n <\/div>\n

Pasta with Oyster Mushrooms, Prosciutto and Fresh Sage<\/h2>
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