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- 8 oz fettuccine or spaghetti - 2 tablespoons extra virgin olive oil - 1 medium onion, finely diced - 3 cloves garlic, minced - 12 oz mixed mushrooms (cremini, shiitake, and button), sliced - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 1 cup vegetable broth - 1 cup heavy cream - 1 tablespoon balsamic vinegar - Salt and freshly ground black pepper to taste - Fresh parsley, finely chopped (for garnish) - Grated Parmesan cheese (optional, for serving) Using fresh ingredients makes a big difference. Fresh mushrooms give a rich flavor. Choose firm, plump mushrooms. Look for vibrant green herbs. Fresh parsley adds a nice touch at the end. Also, select high-quality olive oil. It enhances the taste of the dish. Heavy cream should be fresh for the best texture. Avoid any ingredients that seem past their prime. You can swap fettuccine for spaghetti or any pasta you like. For a lighter dish, use half-and-half instead of heavy cream. If you want a vegan option, use coconut cream and vegetable broth. For mushrooms, any mix works. You can use only one type if needed. If you don’t have balsamic vinegar, red wine vinegar is a good choice. Start by filling a large pot with water. Add a good amount of salt. Bring it to a rolling boil. Once boiling, add 8 oz of fettuccine or spaghetti. Cook the pasta for 8-10 minutes, or until it is al dente. Drain the pasta and save about 1/4 cup of the cooking water. Set the pasta aside while you prepare the sauce. In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Once hot, add 1 medium onion, finely diced. Sauté for 3-4 minutes until the onions turn translucent. Next, add 3 cloves of minced garlic. Cook for about 1 minute until the garlic smells great but doesn’t brown. Add 12 oz of sliced mixed mushrooms to the skillet. Stir them for about 5-7 minutes until they are golden and soft. Sprinkle in 1 teaspoon of dried thyme and 1 teaspoon of dried oregano. Stir to mix the herbs with the mushrooms. Then, pour in 1 cup of vegetable broth. Bring this to a gentle simmer for 3-4 minutes until it reduces a bit. Stir in 1 cup of heavy cream and 1 tablespoon of balsamic vinegar. Cook for another 2-3 minutes until the sauce thickens a bit. Once the sauce is ready, taste it. Add salt and freshly ground black pepper to your liking. If the sauce is too thick, add some of the reserved pasta water. Then, gently add the cooked pasta to the skillet. Toss it all together so the pasta is coated in the creamy mushroom sauce. Serve your Silky Mushroom Marsala Pasta right away. Top it with fresh parsley that you finely chopped. If you like, sprinkle some grated Parmesan cheese on top for extra flavor. Enjoy this comforting dish with a side salad or garlic bread! To make a creamy sauce, start with heavy cream. This gives your sauce a rich, smooth texture. After adding the cream, let it simmer. This helps the flavors blend well. If the sauce thickens too much, add a splash of the reserved pasta water. This keeps it silky and easy to coat the pasta. Use a wide skillet for your mushrooms. This gives them space to cook evenly. Heat the olive oil until hot, but not smoking. Add the mushrooms in one layer. Let them cook without stirring for a few minutes. This helps them brown nicely. Stir only after they start to soften. Cook until they are golden brown and juicy. Start by boiling your pasta. While it cooks, prepare your sauce. Sauté the onion and garlic first. Then, add the mushrooms. The pasta and sauce should finish around the same time. When the pasta is done, drain it. Mix it into the sauce quickly. This timing gives you a hot, fresh dish. Enjoy the process; cooking should be fun! {{image_4}} You can easily make this dish vegetarian or vegan. For a vegetarian option, skip the meat and stick to the creamy mushroom sauce. Use vegetable broth to keep the flavors rich. If you want a vegan version, swap the heavy cream with coconut milk or cashew cream. Both options give a creamy texture without dairy. You can also add more vegetables like spinach or sun-dried tomatoes for extra flavor. While fettuccine or spaghetti works best, you can switch to other pasta types. Try penne or farfalle for a fun twist. For gluten-free options, look for lentil or chickpea pasta. These alternatives bring different tastes and textures. Just keep an eye on the cooking time, as it may vary. If you want to add protein, chicken or sausage are great choices. For chicken, use diced breast or thighs. Sauté it with the onions until cooked through. For sausage, remove the casing and crumble it into the pan. Cook it until browned before adding the mushrooms. Both options will enhance the dish and make it more filling. After enjoying your creamy mushroom Marsala pasta, store any leftovers right away. Place the pasta in an airtight container. This keeps it fresh and prevents it from drying out. It can last in the fridge for up to three days. Always let it cool to room temperature before sealing it up. When you are ready to eat the leftovers, reheating is easy. You can use a skillet or the microwave. If using a skillet, add a splash of water or broth. This helps the sauce regain its creaminess. Heat over low to medium heat, stirring gently. If using the microwave, warm it in short bursts. Stir between each burst to heat evenly. If you want to freeze the pasta, it's best to do so right after cooking. Place the cooled pasta in a freezer-safe container. It will keep well for about one to two months. When ready to eat, thaw it overnight in the fridge. Reheat as mentioned above for the best texture. Avoid freezing the pasta with sauce for long-term storage, as it may change the texture. To make this dish gluten-free, swap regular pasta for gluten-free pasta. Look for options made from rice or chickpeas. These types hold up well in the sauce. Always check the package to ensure it’s gluten-free. Cook it al dente, just like regular pasta. The rest of the recipe stays the same, so you won't lose any flavor! Absolutely! Feel free to mix and match mushrooms based on your taste. You can use shiitake, portobello, or even oyster mushrooms. Each type gives a different flavor. Cremini mushrooms add a nice earthy taste, while button mushrooms are mild and tender. Get creative and try your favorites! This pasta pairs well with a simple green salad. A light vinaigrette complements the creamy dish. Garlic bread is another great side. It adds crunch and flavor. For drinks, a crisp white wine or sparkling water works great. These choices balance the richness of the pasta. You can easily prepare the sauce ahead of time. Cook the sauce and store it in the fridge. When you’re ready to eat, cook the pasta fresh. Heat the sauce on the stove and add the pasta when cooked. This keeps the pasta from getting soggy. Enjoy fresh flavors with less work later! Creamy Mushroom Marsala Pasta is easy and fun to make. We covered the key ingredients, cooking steps, and useful tips. Remember to choose fresh ingredients for the best taste. You can swap out items based on your needs too. Enjoy this dish with friends or family. I hope these ideas inspire you to add your twist. With proper storage, you can enjoy leftovers later. Now, go ahead and create your own creamy pasta masterpiece!

Creamy Mushroom Marsala Pasta

Indulge in the creamy comfort of Silky Mushroom Marsala Pasta! This mouthwatering dish combines tender pasta with a rich mushroom sauce made from fresh ingredients like garlic, onions, and herbs. Perfect for weeknight dinners or special occasions, this recipe is both simple and satisfying. Ready to elevate your pasta game?
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Ingredients
  

8 oz fettuccine or spaghetti

2 tablespoons extra virgin olive oil

1 medium onion, finely diced

3 cloves garlic, minced

12 oz mixed mushrooms (cremini, shiitake, and button), sliced

1 teaspoon dried thyme

1 teaspoon dried oregano

1 cup vegetable broth

1 cup heavy cream

1 tablespoon balsamic vinegar

Salt and freshly ground black pepper to taste

Fresh parsley, finely chopped (for garnish)

Grated Parmesan cheese (optional, for serving)

Instructions
 

Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Add the fettuccine or spaghetti and cook according to package instructions until al dente—usually about 8-10 minutes. Once cooked, drain the pasta and reserve about 1/4 cup of the pasta cooking water for later use. Set the pasta aside.

    Sauté the Onions: In a spacious skillet, heat the extra virgin olive oil over medium heat. Add the finely diced onion and sauté for 3-4 minutes, stirring occasionally, until the onions are translucent and tender.

      Add Garlic: Stir in the minced garlic and continue to cook for about 1 minute, until the garlic becomes fragrant but not browned.

        Cook the Mushrooms: Add the sliced mushrooms to the skillet. Sauté for approximately 5-7 minutes, stirring occasionally, until the mushrooms are nicely golden and softened.

          Season with Herbs: Sprinkle the dried thyme and oregano over the mushroom mixture, stirring to ensure the herbs are evenly distributed.

            Create the Sauce: Carefully pour in the vegetable broth, bringing the mixture to a gentle simmer. Allow it to simmer for about 3-4 minutes until slightly reduced. Then, stir in the heavy cream and balsamic vinegar, mixing well to combine. Continue to cook for another 2-3 minutes, until the sauce thickens slightly and is creamy in texture.

              Season the Sauce: Taste and season your sauce with salt and freshly ground black pepper. If the sauce thickens too much, feel free to add the reserved pasta water incrementally until the desired consistency is achieved.

                Combine with Pasta: Gently add the cooked pasta to the skillet, tossing it carefully in the velvety mushroom sauce until the pasta is evenly coated and warmed through.

                  Serve and Garnish: Serve the Silky Mushroom Marsala Pasta immediately, adorned with a sprinkle of freshly chopped parsley and, if desired, a generous shower of grated Parmesan cheese for extra flavor.

                    - Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4