Pasta with spicy mascarpone sauce, mushrooms and artichokes

If you ever wanted to use a mascarpone sauce for pasta in a spicier version, I'm proud to announce I developed the ideal one. Goes wonderfully with fresh mushrooms and canned artichoke hearts. Very fast thrown together. The sauce can also be used for your favorite steak or salad or whatever tickles your fancy. Enjoy.

Ingredients (serves 2):

- for the sauce:

• 200 g mascarpone cheese
• juice from half a lemon
• 1 teaspoon chili powder
• 1 teaspoon freshly ground pepper
• 1 and 1/2 teaspoon salt
• 1 teaspoon coriander
• 1 teaspoon nutmeg
• 1 teaspoon turmeric
• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1 and 1/2 teaspoon dried chili & vegetable flakes

- for the rest:

• 200 g pasta (we used baby farfalle)
• 250 g fresh mushrooms (we used champignon)
• 200 g artichoke hearts from the can (drained)

Get the pasta and boil it according to package instructions. Look, weren't the baby farfalle so delicate and cute :) ?

Peel and clean the mushrooms:

Put the mascarpone in a skillet or frying pan over lowest heat and add the spices:

Mix and let it all blend for a couple of minutes. Add the lemon juice:

Mix again. Drain the boiled pasta, then turn off the heat underneath the sauce and add the pasta to it. Mix very well so everything gets coated in sauce:

Chop the mushrooms in quarters or slices (depending on their size).

Halve the artichoke hearts. Mix the mushrooms and artichokes with the pasta, reserving about 1/5 of them:

Arrange the pasta on two plates and decorate with the remaining mushroom and artichoke pieces. It's ready, dig in!