This creamy mushroom Marsala pasta is a delicious vegetarian dish that’s luxurious and simple to make at the same time. A rich, flavorful marsala sauce makes this pasta the kind of gourmet meal that you’ll want to make over and over again.
From time to time, I like to make restaurant-style meals that taste unexpectedly good for the amount of work I’m putting in. My One-Pot Gorgonzola, Walnut and Spinach Pasta and Mushroom and Walnut Risotto with Taleggio are just two examples of posh-sounding meals that are actually incredibly easy to make in your own kitchen even on a busy weeknight.
This creamy mushroom Marsala pasta is another page from the same playbook and is a vegetarian pasta dish that even meat lovers can’t say no to.
I love sauces with Marsala because they are thick, rich, flavorful, and go with lots of things, ranging from mushrooms to chicken and even steak.
For this recipe, I chose to make a mushroom marsala sauce to serve with pasta.
You can serve the sauce separately if you want, but I combine it with the pasta in the same pot so I can stir it well. This ensures maximum coverage and even distribution of sauce for every serving.
What is Marsala and why does it work in this vegetarian pasta?
Marsala is a fortified wine made in Sicily and is typically used in cooking to create rich, nutty, slightly caramelized sauces. It resembles Madeira and sherry, and it has a red-brown colour. Its flavors are quite nuanced, with some of the most common including vanilla, stewed apricot, brown sugar, and tamarind.
The flavor of Marsala contrasts with the double cream and vegetable stock to create a sauce with earthy notes that are sweet and savory at the same time.
How do you make this pasta?
Start by boiling the pasta according to the instructions on the package, and don’t forget to reserve some pasta water before draining.
Meanwhile, heat the olive oil in a large pan and fry the shallot for 1 minute over medium heat until it softens.
Next, add the mushrooms and rosemary to the pan and fry them for 8 to 10 minutes until they reduce in size and are slightly golden. Add the flour and stir to cover the mushrooms.
Pour the Marsala and continue to cook for one to two minutes until the alcohol evaporates and you’re left with a creamy sauce.
Add the garlic and wholegrain mustard to the pan and stir to incorporate. Cook for another minute, then add the stock. Allow it to bubble for a minute, then add the double cream and cook for another 1-2 minutes until the sauce thickens.
Stir in the fresh parsley, then transfer the pasta to the pan. Give it a good stir until it’s well covered in sauce and season to taste.
Recipe tips and tricks
- I like to serve this creamy marsala sauce with orecchiette, as they have the perfect shape to catch the sauce, but you can use any other type of pasta.
- The sauce should thicken naturally as it simmers, but if you think it’s not as thick as you’d like it, you can add a bit more flour.
- If the sauce is too thick, just add a bit of pasta water to obtain the perfect consistency.
- You can substitute the wholegrain mustard with Dijon mustard or omit it altogether.
- If you want to transform this into a vegan marsala sauce, simply use cashew cream instead of double cream.
If you liked this creamy mushroom Marsala pasta, you might also like some of my other pasta recipes:
- 250 g (1/2 lb) pasta
- 1 tbsp olive oil
- 1 medium shallot
- 250 g (1/2 lb) mushrooms, sliced
- 1 tsp fresh rosemary, minced
- 1 tbsp flour
- 100 ml (1/2 cup) Marsala
- 1 tsp wholegrain mustard
- 1 tsp garlic, minced
- 200 ml (1 cup) vegetable stock
- 150 ml (3/4 cup) double cream
- 2 tsp fresh parsley, chopped
- Freshly ground black pepper
- Boil the pasta in salted water according to the instructions on the package and reserve some pasta water before draining.
- In a large pan, heat the olive oil and fry the shallot for 1 minute over medium heat until it softens.
- Next, add the mushrooms and rosemary to the pan and fry them for 8 to 10 minutes until they reduce in size and are slightly golden. Add the flour and stir to cover the mushrooms.
- Pour the Marsala and continue to cook for one to two minutes until the alcohol evaporates and you're left with a creamy sauce.
- Add the garlic and wholegrain mustard to the pan and stir to incorporate. Cook for another minute, then add the stock. Allow it to bubble for a minute, then add the double cream and cook for another 1-2 minutes until the sauce thickens.
- Stir in the fresh parsley, then transfer the pasta to the pan. Give it a good stir until it's well covered in sauce and season to taste.
Amount Per Serving Calories 408Total Fat 18gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 7gCholesterol 43mgSodium 323mgCarbohydrates 30gFiber 3gSugar 4gProtein 7g
Nutritional information is an estimate provided by an online nutrition calculator.