Mascarpone and Sage Pasta

Mascarpone and Sage Pasta

1 pound gf pasta of your choice
1/2 cup cooked pasta water
8 ounces mushrooms, sliced
2 tablespoons olive oil
1 tablespoon fresh sage leaves, chopped fine
1/2 cup gf fine plain bread crumbs
2 cloves garlic minced fine
1 tablespoon butter
1 cup mascarpone cheese, room temperature

1 cup grated parmesan cheese, room temperature

Mix cheeses together and set aside. Add olive oil to pan and sauté mushrooms in olive oil and set aside. Next sauté garlic, bread crumbs, and sage in butter till lightly brown, then set aside. Meanwhile your pasta should be cooking. Drain pasta reserving 1/2 cup pasta water. Mix cheese mixture into pasta, then add bread crumb and sage mixture, reserve a little of the bread crumb sage mixture for presentation. I had harvested my sage in the pot but the sage in the ground was still usable. Oh brother this was some delicious pasta. I liked the fresh sage better than the fried sage often seen on cooking shows.