30 Minute Mushroom Marsala Pasta
An easier, vegetarian version of the classic. Make marsala happen in just 30 minutes, with no sacrifice to flavor.
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!
Nutrition
Serving: 1servingCalories: 428kcalCarbohydrates: 74gProtein: 17gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 15mgSodium: 694mgPotassium: 736mgFiber: 6gSugar: 5gVitamin A: 39IUVitamin C: 5mgCalcium: 2mgIron: 20mg
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