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One-Pot Mushroom Marsala Pasta
Serves 6
10 mins prep
10 mins cook
20 mins total
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.
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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).
2 ⅔ ounces mushrooms, sliced1 cloves garlic, minced⅓ large shallot, diced⅔ tablespoons olive oil⅕ teaspoon salt⅕ teaspoon ground black pepperWith 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.
5 ⅓ ounces Fettuccine or Linguine⅔ cups vegetable broth½ cup Marsala cooking wine⅔ tablespoons chopped fresh thymeCover 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!