Mushroom Marsala Pappardelle
A vegetarian 30 Minute Meal Rachael Ray recipe (from her Feb 2009 magazine) placed here for safe keeping. This is supposed to be a main course, however it could be served as a side dish to meat/fish. NOTE: I made this dish as Rachael wrote it and it proved to be quite bland and soupy. . .that being said, I revised the recipe below to make it fabulous. Try it!
INGREDIENTS
Nutrition- salt and pepper
- 1
- 2
- 2
- 4
- 1⁄2
- 1⁄2cup marsala wine
- 1
- 1⁄2tablespoon cornstarch
- 1⁄4cup heavy cream
- 1teaspoon all purpose Greek seasoning (may sub Italian Seasoning)
- 2tablespoons butter
- 2⁄3
- 4tablespoons grated parmigiano-reggiano cheese
- 2cups fresh Baby Spinach, coarsely chopped (optional)
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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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