Bring a large pot of salted water to a boil. Add 11-12 oz of dried linguine or spaghetti and cook according to package instructions, about 8-10 minutes, until al dente. Reserve 1 cup of pasta water before draining.

In a medium pan, heat 1 tablespoon of olive oil over medium heat. Add 3 minced garlic cloves and 1 chopped shallot, sautéing for 1-2 minutes until fragrant and softened.

Pour in 1/2 cup of vegetable broth, stirring evenly. Allow to simmer for 3-4 minutes until reduced to about 1/3 cup.

Add the drained pasta to the pan with the broth mixture. Pour in 1/3 cup of the reserved pasta water and toss gently for about 1-2 minutes.

Reduce heat to low and stir in 6-8 oz of mascarpone cheese. Stir for 2-3 minutes until melted and mixed smoothly.

Taste and adjust seasoning with freshly cracked black pepper and salt. Add more pasta water if the sauce is too thick.