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Creamy Mushroom Marsala Pasta

Creamy Mushroom Marsala Pasta That's Pure Comfort Food

Creamy Mushroom Marsala Pasta blends earthy flavors with a silky sauce, transforming a simple meal into a luxurious feast.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 250 g Pasta Substitute with gluten-free pasta if necessary.
For the Sauce
  • 1 tablespoon Olive Oil Any neutral oil can also work.
  • 1 medium Shallot Minced onion can substitute if needed.
  • 250 g Mushrooms Offer an earthy flavor and texture; cremini or button mushrooms are great options.
  • 1 teaspoon Fresh Rosemary Thyme can be a flavorful alternative.
  • 1 tablespoon Flour Used to thicken the sauce.
  • 100 ml Marsala Wine Beef broth can substitute.
  • 1 teaspoon Wholegrain Mustard Dijon mustard can also be used.
  • 1 teaspoon Garlic Preferably fresh garlic.
  • 200 ml Vegetable Stock Feel free to use homemade or store-bought.
  • 150 ml Double Cream Heavy cream can be a good alternative.
  • 2 teaspoons Fresh Parsley Any fresh herb can substitute.
  • Freshly Ground Black Pepper Perfect for seasoning.

Equipment

  • Large pot
  • Large Pan
  • measuring cups
  • measuring spoons
  • Colander
  • knife
  • cutting board

Method
 

Cooking Instructions
  1. Bring a large pot of salted water to a boil over high heat. Once boiling, add pasta and cook until al dente, around 8-10 minutes. Reserve about a cup of pasta water, then drain the pasta.
  2. In a large pan, heat olive oil over medium heat. Add minced shallot and sauté for 1 minute until softened and fragrant.
  3. Add sliced mushrooms and minced rosemary to the pan. Fry for about 8-10 minutes until the mushrooms are golden.
  4. Sprinkle flour over the mushrooms, stirring to coat evenly. Pour in Marsala wine and cook for 1-2 minutes until the mixture thickens.
  5. Stir in minced garlic and wholegrain mustard, then add vegetable stock and allow it to bubble gently for about 1 minute.
  6. Pour in double cream and reduce heat to low. Let the sauce simmer for another 1-2 minutes until it thickens.
  7. Sprinkle in chopped fresh parsley and season with black pepper to taste. Transfer the drained pasta into the sauce, stirring to coat evenly.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 75gProtein: 14gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 300mgPotassium: 400mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 3mgCalcium: 60mgIron: 2.5mg

Notes

Reserve some pasta water for adjusting sauce consistency. Choose quality wine for the best flavor.

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