Description
A creamy and flavorful pasta dish made with mushrooms and Marsala wine, perfect for a comforting meal.
Ingredients
Scale
- 250 g (½ lb) pasta
- 1 tablespoon olive oil
- 1 medium shallot
- 250 g (½ lb) mushrooms, sliced
- 1 teaspoon fresh rosemary, minced
- 1 tablespoon flour
- 100 ml (½ cup) Marsala
- 1 teaspoon wholegrain mustard
- 1 teaspoon garlic, minced
- 200 ml (1 cup) vegetable stock
- 150 ml (¾ cup) double cream
- 2 teaspoon fresh parsley, chopped
- Freshly ground black pepper
Instructions
- 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.
Notes
- Feel free to adjust the seasoning as per your taste.
- Leftover sauce can be used as a base for a soup or another pasta dish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 27 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 66 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 60 mg