One-Pot Mushroom Marsala Pasta
This Mushroom Marsala Pasta is a beautiful balance of sweetness and tang from the Marsala wine and earthiness from the mushrooms, coming together in 20 minutes and in just one pot.
Equipment
Ingredients
- 8 ounces mushrooms, sliced white button, baby Bella, Crimini, or combination of all three
- 3 cloves garlic, minced
- 1 large shallot, diced
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 16 ounces Fettuccine or Linguine
- 2 cups vegetable broth
- 1 ¼ cup Marsala cooking wine
- 2 tablespoons chopped fresh thyme
Instructions
- Start by slicing mushrooms, mincing garlic, and dicing the shallot and add them to a large saucepan or pot with the olive oil, salt, and pepper. Sauté over medium heat until liquid releases from the mushrooms (about 5 minutes).8 ounces mushrooms, sliced, 3 cloves garlic, minced, 1 large shallot, diced, 2 tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon ground black pepper
- With heat still on medium, add the Fettuccine, laying it flat directly on top of the mushrooms. If you need to, you can break the pasta in half, so it fits easily in your saucepan or pot. Add the vegetable broth, Marsala cooking wine, and thyme. The pasta should be submerged.16 ounces Fettuccine or Linguine, 2 cups vegetable broth, 1 ¼ cup Marsala cooking wine, 2 tablespoons chopped fresh thyme
- Cover and cook over medium heat for 10-12 minutes, stirring occasionally until al dente. After ten minutes, test the pasta to see if it's ready. If not, continue to cook for an additional 1-2 minutes. Serve hot and enjoy!
Notes
- This recipe will work with a wide variety of different pastas but changing the shape of the pasta will also change the cooking time. If you are using something other than Linguine or Fettuccine, monitor it closely to cook it al dente.
- For more meatless dinners with minimal cleanup, check out this list of One-Pot Vegetarian Dinners.