Why You’ll Love This Recipe

The earthy mushrooms pair beautifully with the sweet‑nutty notes of Marsala wine, delivering gourmet taste with minimal fuss.
A creamy sauce coats the pasta for luxurious texture without being overly heavy.
It’s designed for vegetarian diners yet hearty enough to satisfy everyone.
It comes together in about 25 minutes, making it ideal for busy evenings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
½ lb (about 250 g) pasta
1 Tbsp olive oil
1 medium shallot, diced
½ lb (about 250 g) mushrooms, sliced
1 tsp fresh rosemary, minced
2 tsp fresh parsley, chopped
1 Tbsp flour
1 tsp whole‑grain mustard
¾ cup (about 150 ml) double cream
1 cup (about 200 ml) vegetable stock
½ cup (about 100 ml) Marsala wine
1 garlic clove, minced
Freshly ground black pepper to taste

Directions

Cook the pasta in a large pot of salted boiling water according to package instructions until al dente; drain and set aside.
While the pasta cooks, heat the olive oil in a large skillet over medium‑high heat. Add the diced shallot and sauté until softened.
Add the sliced mushrooms, garlic, and rosemary to the skillet, cooking until the mushrooms release their moisture and begin to brown.
Sprinkle in the flour and stir well to coat the mushrooms. Then stir in the whole‑grain mustard.
Pour in the Marsala wine and let it reduce slightly for 1–2 minutes.
Stir in the vegetable stock and double cream, bringing the mixture to a gentle simmer. Cook until the sauce thickens and coats the back of a spoon.
Add the chopped parsley and freshly ground black pepper. Adjust seasoning to taste.
Toss the cooked pasta into the skillet and mix thoroughly until fully coated in sauce.
Serve immediately while hot.

Servings and timing

Serves: 4
Total time: approximately 25 minutes

Variations

Use a mix of mushrooms such as cremini, shiitake, or oyster for enhanced flavor.
Add cooked shredded chicken or diced bacon for a non‑vegetarian twist.
Swap double cream for half‑and‑half to reduce richness.
Make it gluten‑free with gluten‑free pasta and cornstarch instead of flour.
Stir in baby spinach or green peas at the end for extra color and nutrition.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a skillet over low heat with a splash of cream, milk, or stock to loosen the sauce.
Alternatively, microwave in 30‑second intervals, stirring in between and adding liquid as needed.
The sauce may thicken in the fridge, but extra liquid will help return it to a smooth consistency.

FAQs

What kind of wine is Marsala and why is it used?

Marsala is a fortified Sicilian wine known for its sweet, nutty flavor. It adds depth and complexity to the creamy sauce without overwhelming the mushrooms.

Can I use white wine instead of Marsala?

Yes, you can substitute with a dry white wine plus a splash of sherry or brandy to mimic the flavor of Marsala.

Is this dish vegan or can it be made vegan?

It is vegetarian as written. To make it vegan, use plant‑based cream and vegan pasta, and skip or replace the mustard with a vegan alternative.

How do I make sure the mushrooms don’t get soggy?

Use a hot pan and avoid overcrowding to ensure the mushrooms brown properly. Drain off any excess moisture before adding flour and other liquids.

Can I prepare parts of this ahead of time?

Yes, you can prep the mushrooms, herbs, and shallots in advance. The sauce and pasta are best made fresh for optimal texture.

What pasta shapes work best?

Short pasta like penne, fusilli, rigatoni, or farfalle works best to hold the sauce. Long pasta like spaghetti is also suitable but may not coat as well.

How can I add more vegetables to this dish?

Stir in vegetables like spinach, peas, roasted red peppers, or sautéed zucchini toward the end of cooking.

What could I serve with this dish?

A crisp green salad and crusty garlic bread or sourdough make excellent side dishes to balance and complement the rich sauce.

Will the sauce thicken too much if refrigerated?

Yes, creamy sauces tend to thicken in the fridge. Reheat gently and stir in extra liquid to return the sauce to its original consistency.

Can I freeze this dish?

It’s not ideal for freezing due to the cream-based sauce, which may separate when thawed and reheated. Fresh consumption or refrigeration is recommended.

Conclusion

Creamy Mushroom Marsala Pasta is a simple yet sophisticated recipe that delivers deep flavor and comfort in every bite. Whether you’re cooking for a vegetarian dinner or just craving something creamy and cozy, this dish is sure to impress. It’s quick, satisfying, and easily adaptable — perfect for any night of the week.