Mushroom Marsala Pappardelle

READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
  • While the pasta is working, in a large, deep skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the onions and mushrooms and cook until everything is softened, about 6-8 minutes.
  • Add the garlic, season with salt and pepper and cook for 3 minutes.
  • Stir in the marsala and cook until nearly absorbed completely by the mushrooms, about 2 minutes.
  • Stir in the vegetable broth; remove a little of the broth and mix it with the corn starch until creamy. Add the corn starch mixture. Once the sauce starts to thicken, add in the cream and spices; add salt and pepper to taste.
  • Remove the sauce from the heat and stir in the butter until melted, add the parsley (if using) and toss.
  • Add the pasta to the sauce and toss to coat.
  • Top with the cheese and spinach (if using).
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