I think we all understand that chicken marsala is an excellent meal with a unique flavor. And look, I could have made a recipe for the chicken but...that's way harder. This mushroom marsala pasta is easy to make, takes only 30 minutes and pulls together those same flavors. Besides, even vegetarians can enjoy this recipe!
HOW TO MAKE THIS RECIPE EASIER
There is not a lot to this recipe so there isn't much to eliminate in the steps. However, you can avoid chopping anything by simply purchasing pre-cut mushrooms! My only other advice is to bring a chair into the kitchen to sit while you stir; there's no shame in sitting while you get things done.
FAQs
This is more a matter of preference. I like to use a marsala wine on the drier side for this dish. All of the options will be a little sweet but I like it best when it isn't cloying.
Once you open your bottle of marsala it is best to use it within about 4 months. After this point the wine won't make you sick but it will start to change flavor and lose its quality. The open bottle will store longer in the fridge than at room temperature.
Absolutely! It is best to freeze the sauce separately from the pasta, since pasta tends to take on an unpleasant texture when reheated. Though, honestly, I frequently freeze individual portions of the combined dish with no major textural issues. Try to use the frozen sauce within about 3 months for best quality.
Eat or freeze your mushroom marsala pasta within about 3-4 days.
I prefer to use cremini mushrooms but white button, baby bella, or even hen of the woods also work well! You just want a mushroom with texture that stays intact when cooked.
Other pasta dishes you might like
Alright, so you'll have to stir stuff for a while to make this recipe but that basically counts as an arm workout, right? So do you even lift? Yeah, a whisk like 30 times, bro. Anyway, enjoy the mushrooms of your labor and remember to take care of yourself.
Keep your belly full, your mind engaged, and your heart open.
Lillian
30 Minute Mushroom Marsala Pasta
Ingredients
- 1 box pasta of choice penne, rotelle, rotelle, cavatappi, mafalda
- 2 tablespoons butter
- 8 ounces mushrooms, cut into fourths white button or cremini
- 2 tablespoons flour
- ½ cup vegetable stock or chicken or beef
- ¾ cup marsala wine on the drier side
- ½ cup heavy whipping cream
- 1 teaspoon salt divided, or to taste
Instructions
- Melt the butter in a large pan over medium low heat. Add the mushrooms and ½ teaspoon of salt to the pan and cook, stirring frequently, for about 10-15 minutes. The mushrooms should be soft and have lost about half of their volume.
- Meanwhile, cook pasta according to the package directions.
- Stir in the flour until well combined with the mushrooms, about 1 minute. Increase the heat to medium high. Then, while whisking, pour in the stock, marsala, and cream. Bring the liquid to a light boil, then reduce the heat to maintain a simmer. Cook for another 10 minutes, until the sauce thickens.
- Taste the sauce, and add the remaining ½ teaspoon of salt, ore more, if desired. Toss the marsala sauce with the pasta and enjoy!
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