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Whenever I want a cozy dish that still feels a bit fancy, I always whip up Creamy Mushroom Marsala Pasta. That velvet-like sauce hugs the noodles and golden mushrooms for a super-smooth bite. It always cheers me up after a tough day, and my friends never leave a drop behind.
One rainy weekend, I served this with tons of greens and garlicky bread. The whole table fought for seconds. It’s now what everyone wants when the family gets together and cheers for a meatless option.
Tasty Ingredients
- Fresh parsley: Chopped on top brings color and a bit of green brightness use flat-leaf if you can find it
- Parmesan cheese: Shred it yourself for the most flavor and melts right into the sauce
- Heavy cream: For crazy silkiness and helps turn the sauce dreamy get the freshest one you can
- Marsala wine: Adds sweet nutty notes and depth pick a dry Marsala for more flavor
- Black pepper: Adds gentle heat that balances the whole thing grind it fresh if you can
- Salt: Brings everything together try to use kosher or fine salt to season evenly
- Dried thyme: Gives the sauce a cozy, herby kick look for one that smells freshly dried
- Mushrooms: Button or cremini types both work scrub them clean and choose firm mushrooms
- Garlic: Gives everything that warm punch always start with whole, fresh cloves
- Onion: Lays down the base flavor pick a yellow one that feels firm with no soft bits
- Olive oil: Makes a deep, rich start extra virgin works best
- Pasta: Penne or fettuccine love to hold thick sauce look for good dried pasta
Simple Steps to Make It
- Finish and Plate:
- Scoop the pasta into the pan with sauce. Toss it all together, warming for a few more minutes to blend flavors. Adjust seasoning if you want.
- Make It Creamy:
- Lower the heat, pour in cream, and sprinkle Parmesan on. Stir until it’s melted and glossy. If it’s too thick, use that saved pasta water.
- Add the Marsala:
- Crank up the heat, pour in the Marsala, and let it simmer. Walk away for five minutes so it boils down, gets rich, and the alcohol cooks off.
- Spice It Up:
- Add the thyme, a good pinch of salt, and black pepper. Stir it all up so the mushrooms soak up those flavors for about a minute.
- Sear Mushrooms and Garlic:
- Toss in sliced mushrooms and minced garlic. Fry, stirring, for about five to seven minutes until mushrooms turn golden and almost all the liquid is gone.
- Start the Aromatics:
- On medium heat, warm the olive oil in a big skillet. Add diced onions, stirring for around three minutes. Stop before they brown—they just need to go see-through.
- Boil Pasta:
- Get a big pot with salty water boiling. Toss in your pasta. Cook till barely tender so it stands up in the sauce. Scoop out half a cup of pasta water to use later before draining.
- Add the Parsley:
- Pop your finished pasta into bowls, covered in glossy sauce, and scatter with chopped parsley for a fresh hit.
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Good to Know
- Great as a meat-free main and everyone tends to ask for more
- The sauce thickens up as it sits, so hang onto some pasta water
- Packed with flavor and totally doable for cooks at any level
Since first splashing Marsala into a pan of pasta, I can’t get enough of its earthy-sweet kick. It always brings back memories of my dad swirling the sauce and sneaking a mushroom or two while we waited.
Best Ways to Store
Let your leftovers cool off, then seal them in a container. They’re good in the fridge up to three days. When you warm some up, splash in a little cream or pasta water. Heat on low till it’s just warmed and brings back that creamy texture—don’t crank the heat, or the sauce might split.
Swaps & Options
No Marsala handy Dry white wine or veggie broth with a spoonful of balsamic will work. Can’t do dairy Use coconut cream and your go-to vegan Parm. Extra greens like spinach or kale tossed in make it even better for you.
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Ways to Serve
Toss with a huge salad or roast some asparagus to round out the meal. Tear up a loaf of crusty bread for dipping. A little lemon zest or toasted pine nuts at the end turn it up another notch.
Food Stories
Made in Sicily, Marsala wine gives this dish its Italian soul. This pasta gets its inspiration from northern Italian meals where rich mushroom-herb sauces shine. It’s a veggie spin on the chicken Marsala classic, but with all that same mouthwatering flavor.
Recipe FAQs
- → What's the best kind of mushroom to use here?
You’ll usually see button or cremini mushrooms, though shiitake is a good way to bump up the flavor game.
- → Could I swap out the Marsala wine?
Totally! Use a dry white or even vegetable broth if you don’t want wine or need something lighter.
- → My sauce's too thick. What should I do?
Just pour in some saved pasta water a bit at a time and stir until it loosens up just how you like.
- → Got any good leafy add-ins for this?
Toss in some kale or spinach to sneak in greens—they mix right in for extra color and health without stealing the show.
- → Do I really have to use Parmesan?
If you want, you can leave it out or use another hard vegetarian cheese. Parmesan gives a punch of savory goodness but it’s flexible.