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Recipe details
Fusilli with Yellow Melon, Blueberries, and Mascarpone-Lemon Sauce
A sweet fruit-and-pasta dish combining al dente fusilli with a smooth mascarpone-lemon sauce, maple syrup, yellow melon, and blueberries. Reserved pasta water loosens the sauce before the cool fruit is folded through. A quick dinner idea, ready in 25 minutes.
≈ 134 kcal/100 g · ≈ 372 kcal/serving
25 minEasyFusion
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
dry fusilli pasta75 g
yellow melon, peeled and thinly sliced100 g
fresh blueberries70 g
mascarpone, fresh spread70 g
fresh lemon juice18 ml
maple syrup12 g
reserved pasta cooking water20 ml
salt for pasta water1 g
Cookware and utensils
large saucepan
colander
large mixing bowl
small whisk
Directions
01
Bring a large saucepan of water to a boil.
Products
No products at this step
Action
Boil
Time
6 min
Temperature
boiling
02
Salt the boiling water.
Products
salt for pasta water — 1 g
Action
Season
Time
1 min
Temperature
boiling
03
Boil the fusilli until al dente according to the package timing.
Products
dry fusilli pasta — 75 g
Action
Boil
Time
10 min
Temperature
boiling water
04
Reserve 20 ml of the pasta cooking water.
Products
reserved pasta cooking water — 20 ml
Action
Reserve
Time
1 min
Temperature
hot
05
Drain the fusilli in a colander.
Products
dry fusilli pasta — 75 g
Action
Drain
Time
1 min
Temperature
hot pasta
06
Whisk the mascarpone, lemon juice, maple syrup, and reserved pasta water in the large bowl.
Products
mascarpone, fresh spread — 70 g; fresh lemon juice — 18 ml; maple syrup — 12 g; reserved pasta cooking water — 20 ml
Action
Whisk
Time
2 min
Temperature
warm
07
Toss the drained fusilli with the sauce.
Products
dry fusilli pasta — 75 g; mascarpone, fresh spread — 70 g; fresh lemon juice — 18 ml; maple syrup — 12 g; reserved pasta cooking water — 20 ml
Action
Toss
Time
2 min
Temperature
warm
08
Fold the melon and blueberries through the sauced pasta.
Products
yellow melon, peeled and thinly sliced — 100 g; fresh blueberries — 70 g
Action
Fold
Time
2 min
Temperature
warm pasta with cool fruit
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
