Mushroom Marsala with Linguini Pasta

Mushroom Marsala with Linguini Pasta

Mushrooms in a silky cream sauce...a classic but simple pasta meal with a cast of supporting ingredients that really punch up the flavor. This dish is incredibly tasty and adaptable for liking. A perfect meal built for 2!

An earthy meatless weeknight classic that can be prepped and prepared in under an hour. While recipe calls for button or cremini mushrooms, a mix of mushrooms really enhances flavor.
If sauce is not thick enough to liking, whisk in up to ½ tablespoon more all-purpose flour. Conversely, if sauce is too thick, stir in a bit more broth to thin it out.
Tossing hot pasta with a drizzle or two of olive oil will help sauce coat pasta.
Print Recipe
Diet
vegetarian icon
Servings 2
Calories 594
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins

Ingredients
  

  • 2 tablespoons extra virgin olive oil, plus a bit more to mix with hot pasta
  • 1 tablespoon butter
  • 8 ounces baby bella or white button mushroom, thinly sliced
  • 1/4 cup sweet marsala wine
  • 1 shallot, diced
  • 1 clove garlic, minced
  • 2 small spigs of thyme, leaves removed from stem or 1/4 teaspoon dried
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh pepper
  • tablespoons unbleached all-purpose flour
  • 1 cup vegetable or mushroom broth, plus extra if needed
  • 1/2 cup parmesan cheese, grated
  • 4 ounces dried linguini pasta
  • fresh flat leaf parsley, chopped for garnish

Instructions
 

  • Place a sauce pan over medium heat and add oil and butter. Once hot, add the mushrooms evenly along bottom and allow to cook about 5 minutes undisturbed. Meantime, prep shallot, garlic and thyme.
    2 tablespoons extra virgin olive oil
    1 tablespoon butter
    8 ounces baby bella or white button mushroom
  • Stir mushrooms gently while adding the shallot, garlic, thyme, salt and pepper. Cook for 1 minute then add marsala wine and continue cooking until slightly reduced, 2-3 minutes.
    1/4 cup sweet marsala wine
    1 shallot
    1 clove garlic
    2 small spigs of thyme
    1/2 teaspoon salt
    1/2 teaspoon fresh pepper
  • Push the mushroom mix to one side and whisk in flour with liquid left in pan until no white is remaining. Slowly add in stock mixing all together. Once temperature reaches a gentle boil, reduce temperature to simmer and stir in the parmesan cheese. Cook for 15 minutes covered.
    1½ tablespoons unbleached all-purpose flour
    1 cup vegetable or mushroom broth
    1/2 cup parmesan cheese
  • Bring a pot of well salted water to a boil and cook linguini according to package instructions. Once ready, drain in colander and drizzle a bit of olive oil over pasta. Toss to coat.
    4 ounces dried linguini pasta
  • If sauce is too thick, thin it our with a bit more broth. Plate pasta and add half the mushroom and sauce over top. Sprinkle some flat leaf parsley, a little grated parmesan cheese and enjoy with a toasted slice of a good crusty bread.
    fresh flat leaf parsley

MY NOTES

Nutrition

Serving: 1 g | Calories: 594 kcal | Carbohydrates: 60 g | Protein: 21 g | Fat: 27 g | Saturated Fat: 10 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 14 g | Trans Fat: 1 g | Cholesterol: 32 mg | Sodium: 1516 mg | Potassium: 603 mg | Fiber: 4 g | Sugar: 8 g | Vitamin A: 680 IU | Vitamin C: 7 mg | Calcium: 328 mg | Iron: 2 mg
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