Description
A rich, savory weeknight dinner featuring mushrooms, Marsala wine, and cream cooked directly with pasta in one pot for minimal cleanup and maximum flavor.
Ingredients
Scale
- 8 oz (225g) dry mushrooms (cremini and/or portobello), sliced
- 1 cup (240ml) dry Marsala wine
- 1 cup (240ml) heavy cream
- 12 oz (340g) dried short pasta (penne or rigatoni)
- 2 tbsp fresh thyme leaves
- 4 cloves garlic, minced
- 2 tbsp unsalted butter
- 1/2 cup (120ml) chicken or vegetable broth (low-sodium)
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
Instructions
- Heat butter in a large skillet over medium-high heat. Add sliced mushrooms and cook undisturbed for 2-3 minutes until golden, then stir and cook until deeply browned and liquid has evaporated. Remove mushrooms and set aside.
- Reduce heat to medium. Add minced garlic to the pan and cook for 30 seconds until fragrant. Pour in Marsala wine, scraping up browned bits from the bottom. Simmer for 2 minutes to reduce slightly.
- Add dried pasta, broth, and sautéed mushrooms back to the pan. Ensure pasta is submerged. Bring to a boil, then reduce to a steady simmer. Cover and cook for 10-12 minutes, stirring every 3-4 minutes, until pasta is al dente and liquid is mostly absorbed.
- Remove lid and pour in heavy cream. Stir gently and simmer for 2-3 minutes until sauce thickens and coats the back of a spoon. Adjust consistency with extra broth or simmering time if needed.
- Turn off heat. Stir in fresh thyme leaves and grated Parmesan cheese. Season with salt and black pepper to taste. Serve immediately.
Notes
Use dry Marsala, not sweet cooking Marsala. Do not skip browning the mushrooms to avoid a watery sauce. Stir frequently during the simmering stage to prevent sticking. Fresh thyme should be added at the end to preserve its flavor. This dish is best eaten fresh; freezing is not recommended as the cream sauce may separate.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 650
- Sugar: 6
- Sodium: 580
- Fat: 28
- Saturated Fat: 16
- Carbohydrates: 75
- Fiber: 4
- Protein: 18
Keywords: mushroom marsala pasta, one pot pasta, creamy pasta, weeknight dinner, easy dinner, marsala wine recipe, comfort food