Creamy Mushroom Marsala Pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
50 grams Parmesan, shredded
02 -
240 millilitres heavy cream
03 -
240 millilitres Marsala wine
04 -
0.25 teaspoon black pepper
05 -
0.5 teaspoon salt
06 -
1 teaspoon dried thyme
07 -
225 grams cremini or button mushrooms, sliced up
08 -
3 cloves garlic, crushed
09 -
1 medium onion, chopped
10 -
2 tablespoons olive oil
11 -
225 grams fettuccine or penne
→ Garnish
12 -
Chopped fresh parsley
# Instructions:
01 -
Spoon onto plates, sprinkle parsley on top, and dig in straight away.
02 -
Slide cooked noodles into the pan, gently mix everything, and let it get nice and hot for a couple of minutes.
03 -
Turn the heat down low, pour in the cream and add Parmesan. Stir until smooth and melty. Too thick? Splash in reserved pasta water.
04 -
Add in the Marsala and let everything bubble away until the liquid drops down by half. Should take around five minutes.
05 -
Chuck the thyme, some salt, and pepper into the pan. Give it a minute for those flavors to really come together.
06 -
Toss in the garlic and mushroom slices. Cook, stirring now and then, for about 5-7 minutes 'til they're golden and soft.
07 -
Drizzle oil in your biggest skillet over medium. Add the chopped onion, let it sweat for 3 or 4 minutes 'til soft.
08 -
Bring a big pot of salted water to a boil. Cook the noodles till firm but not mushy—check the box directions. Scoop out a cup of cooking water. Drain and set the pasta aside.
# Notes:
01 -
Want more greens or vitamins? Stir in some spinach or kale just before you finish.
02 -
No Marsala handy? Swap it for the same amount of dry white wine or veggie broth instead.