Creamy Mushroom Marsala Pasta (Print)
Creamy pasta tossed with mushrooms, Marsala wine, and Parmesan—perfect for a cozy, satisfying meal.
# Ingredients:
→ Main Ingredients
01 -
225 grams fettuccine or penne pasta
02 -
2 tablespoons olive oil
03 -
1 medium onion, diced
04 -
3 cloves garlic, minced
05 -
225 grams cremini or button mushrooms, sliced
06 -
1 teaspoon dried thyme
07 -
0.5 teaspoon salt
08 -
0.25 teaspoon black pepper
09 -
240 millilitres Marsala wine
10 -
240 millilitres heavy cream
11 -
50 grams grated Parmesan cheese
→ Garnish
12 -
Fresh parsley, chopped
# Steps:
01 -
Cook the pasta in a large pot of boiling salted water following package instructions until al dente. Reserve 120 millilitres of pasta water, then drain the pasta and set aside.
02 -
In a large skillet, heat olive oil over medium heat. Add diced onion and sauté for 3 to 4 minutes until translucent.
03 -
Add minced garlic and sliced mushrooms to the skillet. Cook for 5 to 7 minutes, stirring often, until mushrooms are browned and tender.
04 -
Stir in dried thyme, salt, and black pepper. Let cook for 1 minute to integrate the flavors.
05 -
Pour in the Marsala wine and bring to a simmer. Allow the liquid to reduce for about 5 minutes.
06 -
Reduce the heat to low and stir in heavy cream and grated Parmesan. Mix gently until cheese has melted and sauce achieves a creamy consistency. Adjust thickness with reserved pasta water as needed.
07 -
Add the cooked pasta to the skillet. Toss gently to coat each strand, cooking for an additional 2 to 3 minutes until heated through.
08 -
Transfer to serving plates and garnish with freshly chopped parsley. Serve immediately.
# Additional Notes:
01 -
For added nutrients and color, incorporate fresh spinach or kale during the final minutes of cooking.
02 -
For variation, substitute Marsala wine with equal parts dry white wine or vegetable broth.