Mushroom Marsala Pasta (Print Version)
Saucy pasta with plenty of mushrooms, Marsala wine, and Parmesan for a belly-warming, rich bite every time.
# Ingredients:
→ Main Ingredients
01 -
50 grams Parmesan cheese, shredded
02 -
240 millilitres heavy cream
03 -
240 millilitres Marsala wine
04 -
0.25 teaspoon black pepper
05 -
0.5 teaspoon salt
06 -
1 teaspoon dried thyme
07 -
225 grams cremini mushrooms or button mushrooms, sliced
08 -
3 cloves garlic, chopped nice and small
09 -
1 medium onion, chopped
10 -
2 tablespoons olive oil
11 -
225 grams penne or fettuccine pasta
→ Garnish
12 -
Chopped fresh parsley
# Steps:
01 -
Spoon everything onto plates, scatter some chopped parsley on top, and dig in while it’s hot.
02 -
Get the cooked pasta into your skillet. Gently toss so the sauce hugs every piece. Let it heat up for 2–3 minutes, then take off the stove.
03 -
Lower the heat and pour in your cream and sprinkle in the Parmesan. Stir it slow until the cheese melts and you’ve got a thick, creamy sauce. If it’s too thick, splash in some of that pasta water you saved.
04 -
Splash in Marsala wine, wait for it to bubble, and let some of the liquid simmer off for roughly 5 minutes.
05 -
Mix in thyme, salt, and pepper. Give it all a minute to pull the flavors together.
06 -
Throw in garlic and mushroom slices. Let them go for 5–7 minutes with some stirring, so they end up nicely browned and soft.
07 -
Pour oil into your pan and warm it up on medium. Add onion and cook, stirring here and there, for 3–4 minutes until it looks clear.
08 -
Boil a big pot of salted water. Toss in the pasta and cook until it’s barely tender as the package says. Scoop out 120 millilitres of the water, then drain everything and set the noodles aside.
# Notes:
01 -
Want some extra greens? Toss in kale or spinach near the end for more goodness.
02 -
Need a swap for Marsala? You can use dry white wine or vegetable broth in its place.