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.