Mushroom Marsala Pappardelle

photo by januarybride
- Ready In:
- 30mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- salt and pepper
- 1 lb pappardelle pasta (may substitute fettuccine pasta)
- 2 tablespoons extra virgin olive oil (EVOO)
- 2 lbs cremini mushrooms, sliced (I used a mix of different mushrooms)
- 4 garlic cloves, grated
- 1⁄2 onion, chopped
- 1⁄2 cup marsala wine
- 1 cup vegetable broth (may sub chicken broth)
- 1⁄2 tablespoon cornstarch
- 1⁄4 cup heavy cream
- 1 teaspoon all purpose Greek seasoning (may sub Italian Seasoning)
- 2 tablespoons butter
- 2⁄3 cup chopped flat leaf parsley (optional)
- 4 tablespoons grated parmigiano-reggiano cheese
- 2 cups fresh Baby Spinach, coarsely chopped (optional)
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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RECIPE SUBMITTED BY
januarybride
Saint Louis, Missouri