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one-pot mushroom marsala pasta - featured image

One-Pot Mushroom Marsala Pasta: My Grandmother’s Way

  • Author: Olivia
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Description

A comforting, one-pot pasta dish inspired by the author’s grandmother, featuring browned cremini mushrooms, Marsala wine, and a creamy sauce made with fettuccine.

Ingredients

Scale
  • 12 oz (340g) Fettuccine or Pappardelle
  • 1 lb (450g) Cremini Mushrooms, sliced
  • 3/4 cup (180ml) Dry or Semidry Marsala Wine
  • 4 cloves Garlic, minced
  • 1 medium Shallot, finely chopped
  • 1/2 cup (120ml) Heavy Cream
  • 2 tbsp (30g) Unsalted Butter, divided
  • 1 tsp Fresh Thyme leaves
  • 2 tbsp Parsley, chopped
  • 1 cup (240ml) Chicken or Vegetable Broth, low sodium
  • 1 tbsp Flour
  • 1/2 cup (50g) Parmesan Cheese, grated
  • Salt and Black Pepper to taste

Instructions

  1. Heat a large skillet over medium-high heat. Add 1 tablespoon of butter. Once melted and foaming, add the sliced cremini mushrooms. Let them sit undisturbed for 2-3 minutes to develop a golden-brown crust, then remove and set aside.
  2. Reduce heat to medium. Add the remaining 1 tablespoon of butter. Add chopped shallots and a pinch of salt; cook for 2 minutes until softened. Add minced garlic and thyme leaves; cook for 1 minute until fragrant.
  3. Pour in the Marsala wine, scraping up any brown bits (fond) from the bottom of the pan. Simmer for 2-3 minutes until the wine reduces by half and becomes syrupy.
  4. Add the dry pasta, broth, and flour to the pan. Stir to combine. Return the browned mushrooms to the pan. Bring to a boil, then reduce heat to a steady simmer. Cover with a lid slightly ajar and cook for 8-10 minutes, stirring occasionally, until pasta is al dente and liquid is absorbed.
  5. Remove pan from heat. Stir in heavy cream and grated Parmesan cheese. Taste and adjust seasoning with salt and pepper. If sauce is too thick, add a splash of water. Garnish with fresh parsley and thyme sprigs before serving.

Notes

Do not crowd the pan when browning mushrooms to ensure proper caramelization. Use dry Marsala wine from the wine section, not cooking wine. If avoiding alcohol, substitute with beef broth and balsamic vinegar. The pasta continues to cook in the residual heat, so remove from stove when slightly under al dente. This dish does not freeze well.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 serving
  • Calories: 650
  • Sugar: 6
  • Sodium: 580
  • Fat: 28
  • Saturated Fat: 16
  • Carbohydrates: 72
  • Fiber: 4
  • Protein: 18

Keywords: one-pot pasta, mushroom marsala, creamy pasta, comfort food, easy dinner, vegetarian pasta, marsala wine recipe

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Find it online: https://fooduku.com/one-pot-mushroom-marsala-pasta-my-grandmothers-way/