Creamy Mushroom Marsala Pasta
This Creamy Mushroom Marsala Pasta is a delightful dish that combines rich flavors with a creamy texture, making it a go-to recipe for any occasion.
Ingredients
Main Ingredients
- 8 oz pasta (such as fettuccine or linguine)
- 2 cups mushrooms, sliced Use fresh, high-quality mushrooms.
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup Marsala wine Provides depth and sweetness.
- 1 cup vegetable broth
- 1 cup heavy cream Can be substituted with almond milk or coconut cream for lighter version.
- to taste Salt and pepper Season to taste.
- to garnish Fresh parsley, chopped
Instructions
Cooking the Pasta
- Cook the pasta according to package instructions until al dente. Drain and set aside.
Making the Sauce
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until translucent.
- Add the garlic and sliced mushrooms, cooking until the mushrooms are browned and tender.
- Pour in the Marsala wine and simmer for 5 minutes to reduce.
- Stir in the vegetable broth and heavy cream, bringing the mixture to a simmer. Cook for an additional 3-5 minutes until the sauce thickens.
Combining
- Add the cooked pasta to the skillet and toss to coat with the sauce.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
Avoid overcrowding the pan when sautéing the mushrooms for best flavor. Ensure pasta is cooked al dente as it will continue to cook in the sauce.