Mushroom Marsala Pasta
- Total Time: 30 minutes
- Yield: 4 servings 1x
With its perfectly al dente noodles tossed in a luscious, ultra-savory, and creamy mushroom marsala sauce, this dish is one of my favorites. It is reminiscent of something you’d have at your favorite Italian-American restaurant, but lightened up and totally plant-based. The browned shallots, garlic, and mushrooms, and the deep flavor from the marsala wine make this dish worth making again and again. This one is just as good for an easy weeknight meal as it is for an elegant dinner party. Bonus: the sauce comes together in one pan, which makes for easy-peasy clean up!
Note: Dry Marsala is a fortified wine from the town of Marsala in Sicily, Italy. You can find it in any wine store or the wine aisle in your grocery store, near the dessert wines. Occasionally, you’ll find cooking marsala near the vinegars and sherrys, but I recommend buying “drinking” marsala rather than “cooking” marsala. The flavor is just superior. Alternatively, order this one online!
- 16 oz. pasta of choice (I like using fettuccine or tagliatelle for this one, but pick any shape you love)
- 2 tbsp extra virgin olive oil
- 1/2 cup shallots, minced (from 1 small shallot)
- 24 oz. cremini mushrooms (or your favorite mushroom), sliced thinly (about 6 cups sliced)
- 1 tsp salt
- 1/2 tsp pepper
- 2 tbsp garlic, minced (from about 2 large cloves)
- 1 1/4 cup “dry” marsala wine
- 1 1/4 cup unsweetened oat milk (you can substitute with almond milk)
- 1 1/4 cup low-sodium vegetable broth
- 1/2 cup parsley, roughly chopped (about 1/2 of a bunch)
- Cook pasta al dente, according to package instructions. Reserve 1 cup pasta water (for thinning the sauce if needed), then drain and set aside.
- Heat olive oil in a large pan over medium heat. Once hot, add shallots and mushrooms and cook for about 10 minutes until shallots are translucent and mushrooms have softened, released their water, and begin to brown. Add 1 tsp salt, ½ tsp pepper, and the garlic and cook for another minute.
- Bring the heat to medium-high and pour in the marsala wine to deglaze the skillet. Cook for about 2-3 minutes, scraping up any browned bits at the bottom of the pan, until the wine has reduced by half. Pour in the broth and the oat milk.
- Reduce heat to medium-low and simmer the sauce for 10 more minutes until it is slightly thickened. Add salt and pepper to taste.
- Once the sauce has thickened, add your desired amount of pasta and toss to coat the noodles evenly. If the sauce is too thick, use some reserved pasta water to thin it out (a few tablespoons at a time).
- Garnish with fresh chopped parsley, and serve immediately.