Here is a simple and tasty main dish, Pasta and Mortadella without cream with a super creamy sauce that is ready in the time it takes to cook the pasta.
A quick lunch dish that will literally make your whole family lick their lips!
Pasta and Mortadella is without cream and is made creamy by the presence of spreadable cheese combined with chopped walnuts that give the dish a crunchy note.
A soft, enveloping, delicate yet decisive dish that, besides winning everyone over, is disarmingly simple.
To prepare Pasta with Mortadella without cream, simply cut the mortadella into pieces while the pasta is cooking, blend it together with the creamy cheese, and when the pasta is cooked, season it, add some walnut granules, and the dish is ready to be served.
It’s a hit at my house, and everyone goes for seconds!
If you don’t like walnuts, you can opt for the classic combination: mortadella and toasted pistachios, and the same goes for the spreadable cheese, which can be replaced with crescenza (stracchino).
A recipe within everyone’s reach, suitable even for beginners in the kitchen, easy and quick with guaranteed results.
The small tips are to add the seasoning at the end with the stove off and to add a little pasta cooking water, which will help you achieve a fantastic creamy texture.
The final touch is a sprinkle of grated Parmesan and walnut (or pistachio) granules to generously sprinkle over the pasta.
If you love MORTADELLA, try these recipes too
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Energy 479.62 (Kcal)
- Carbohydrates 31.64 (g) of which sugars 0.86 (g)
- Proteins 18.05 (g)
- Fat 30.89 (g) of which saturated 4.12 (g)of which unsaturated 7.80 (g)
- Fibers 2.30 (g)
- Sodium 1,328.89 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 14 oz pasta (dry or egg-based)
- 7 oz Mortadella di Bologna
- 5.6 oz spreadable cheese
- 1.25 oz walnuts (or pistachios)
- 1 pinch salt
- black pepper (ground)
Tools
- Pot
- Blender
- Bowl
- Pan
Procedure
First, bring a large pot of salted water to a boil for cooking the pasta. Meanwhile, prepare the sauce.
Cut the mortadella into pieces, put it in a blender or mixer, add the spreadable cheese, a pinch of salt, and a grind of pepper, and blend everything until you get a cream. Transfer everything to a bowl.
Drain the pasta slightly al dente, keeping a few tablespoons of the cooking water, and put it in the bowl with the Mortadella cream, add the chopped walnuts, and mix. Transfer everything to a hot pan, stir for a maximum of 1 minute.
Serve the Pasta with Mortadella without cream and complete the dish with some mortadella cubes, a sprinkle of grated Parmesan, and walnut granules.
Enjoy your meal!
Storage
Pasta with Mortadella without cream should be consumed as soon as it’s ready. It can be stored in the fridge in a closed container for up to 1 day. To reheat, put it in a non-stick pan and add 1 tablespoon of milk or water if the bottom has dried out too much.
Notes
For this recipe, I used fresh pasta to further shorten the cooking times, but dry pasta like penne, fusilli, or even spaghetti works just fine.
If you don’t like the taste of Mortadella, you can replace it with Cooked Ham.
To make the sauce creamy, instead of spreadable cheese, crescenza (stracchino), robiola (be careful with salt as this cheese is particularly salty), or ricotta work well.
Instead of walnuts, you can opt for toasted pistachios.
FAQ (Questions and Answers)
What can I substitute for mortadella?
You can prepare this recipe using cooked ham instead of mortadella.
What other cheese can I use instead of spreadable cheese?
Try replacing the spreadable cheese with crescenza (stracchino), robiola (do not add salt because it is already very salty), or cow’s ricotta. In this case, it might be necessary to add additional pasta cooking water to make the sauce creamy.
What is inside mortadella?
Mortadella is a cooked sausage made from pork and fat (lard). In its various types, mortadella can contain various aromas, spices, and pistachios.
What is the difference between mortadella and Mortadella Bologna?
The two terms are used interchangeably but technically refer to two different products. The salami called Bologna is the PGI Mortadella Bologna, a cooked sausage produced according to the production regulations.
