Indulge in a rich and flavorful bowl of Creamy Mushroom Marsala Pasta that’s perfect for a cozy dinner or a special occasion. With tender mushrooms, aromatic Marsala wine, and a velvety cream sauce, this dish pairs beautifully with your favorite pasta for a meal that’s both elegant and comforting. Easy to make yet sophisticated in flavor, it’s a recipe that will impress your family and guests alike.
Ingredients
- 250 g (½ lb) pasta (your choice)
- 1 tablespoon olive oil
- 1 medium shallot, finely chopped
- 250 g (½ lb) mushrooms, sliced
- 1 teaspoon fresh rosemary, minced
- 1 tablespoon flour
- 100 ml (½ cup) Marsala wine
- 1 teaspoon wholegrain mustard
- 1 teaspoon garlic, minced
- 200 ml (1 cup) vegetable stock
- 150 ml (¾ cup) double cream
- 2 teaspoons fresh parsley, chopped
- Freshly ground black pepper to taste
Instructions
- Cook the Pasta : Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
- Sauté the Aromatics and Mushrooms : Heat the olive oil in a large skillet over medium heat. Add the chopped shallot and sauté for 2–3 minutes until softened. Add the sliced mushrooms and rosemary, cooking for another 5–7 minutes until the mushrooms release their liquid and become golden brown.
- Create the Marsala Sauce : Sprinkle the flour over the mushroom mixture and stir to coat evenly. Cook for 1 minute to remove the raw flour taste. Pour in the Marsala wine, stirring to deglaze the pan and release any browned bits from the bottom. Simmer for 2–3 minutes until the wine reduces slightly. Stir in the wholegrain mustard, minced garlic, and vegetable stock. Bring to a simmer and let it cook for 5 minutes.
- Add the Cream : Reduce the heat to low and stir in the double cream, mixing well to create a silky sauce. Season with freshly ground black pepper to taste. Let the sauce simmer gently for 2–3 minutes to thicken slightly.
- Combine Pasta and Sauce : Add the cooked pasta to the skillet with the creamy Marsala sauce. Toss to coat the pasta evenly in the sauce. If the sauce is too thick, stir in a little reserved pasta water until desired consistency is reached.
- Garnish and Serve : Remove the skillet from heat and sprinkle with fresh parsley. Serve immediately, garnished with extra black pepper if desired.
Conclusion
This Creamy Mushroom Marsala Pasta is the perfect combination of earthy mushrooms, aromatic wine, and luscious cream, creating a restaurant-quality dish right in your own kitchen. Whether it’s a weeknight treat or a special dinner for two, this pasta recipe is sure to leave everyone asking for seconds.
Creamy Mushroom Marsala Pasta
A creamy and indulgent pasta recipe featuringsautéed mushrooms, Marsala wine, and a velvety cream sauce, tossed with yourfavorite pasta and garnished with fresh parsley.
- 250 g ½ lb pasta (your choice)
- 1 tablespoon olive oil
- 1 medium shallot (finely chopped)
- 250 g ½ lb mushrooms, sliced
- 1 teaspoon fresh rosemary (minced)
- 1 tablespoon flour
- 100 ml ½ cup Marsala wine
- 1 teaspoon wholegrain mustard
- 1 teaspoon garlic (minced)
- 200 ml 1 cup vegetable stock
- 150 ml ¾ cup double cream
- 2 teaspoons fresh parsley (chopped)
- Freshly ground black pepper to taste
- Cook the Pasta : Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
- Sauté the Aromatics and Mushrooms : Heat the olive oil in a large skillet over medium heat. Add the chopped shallot and sauté for 2–3 minutes until softened. Add the sliced mushrooms and rosemary, cooking for another 5–7 minutes until the mushrooms release their liquid and become golden brown.
- Create the Marsala Sauce : Sprinkle the flour over the mushroom mixture and stir to coat evenly. Cook for 1 minute to remove the raw flour taste. Pour in the Marsala wine, stirring to deglaze the pan and release any browned bits from the bottom. Simmer for 2–3 minutes until the wine reduces slightly. Stir in the wholegrain mustard, minced garlic, and vegetable stock. Bring to a simmer and let it cook for 5 minutes.
- Add the Cream : Reduce the heat to low and stir in the double cream, mixing well to create a silky sauce. Season with freshly ground black pepper to taste. Let the sauce simmer gently for 2–3 minutes to thicken slightly.
- Combine Pasta and Sauce : Add the cooked pasta to the skillet with the creamy Marsala sauce. Toss to coat the pasta evenly in the sauce. If the sauce is too thick, stir in a little reserved pasta water until desired consistency is reached.
- Garnish and Serve : Remove the skillet from heat and sprinkle with fresh parsley. Serve immediately, garnished with extra black pepper if desired.