Creamy Marsala Mushroom Pasta Recipe

Name: Creamy Marsala Mushroom Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 quarts buttom mushrooms; 4 portabella mushrooms; 1 red onion (small dice); 10 garlic cloves (minced); 4 tablespoons olive oil; 1/4 teaspoon red pepper flakes; 1/2 cup marsala wine; 2 cups half & half; 3 cups milk; 1 lemon; 6 ounces parmesan cheese; 8 ounces cream cheese; 1 tablespoon basil (chopped); 1 1/2 pounds pasta; salt & pepper

Servings: persons

2 quarts buttom mushrooms
4 portabella mushrooms
1 red onion (small dice)
10 garlic cloves (minced)
4 tablespoons olive oil
1/4 teaspoon red pepper flakes
1/2 cup marsala wine
2 cups half & half
3 cups milk
1 lemon
6 ounces parmesan cheese
8 ounces cream cheese
1 tablespoon basil (chopped)
1 1/2 pounds pasta
salt & pepper

1
Get the olive oil heated in a large (wide) pot and add in the onions to start cooking. Cook for about 10 minutes.
2
Slice the button and portabella mushrooms. Add them to the pot with the onions and saute until all of the water cooks out of them and they start to brown in the pot. Add more oil if necessary.
3
Add the chili flakes and minced garlic, cook for a couple minutes until garlic starts to turn a golden color.
4
Deglaze the mushrooms with the marsala wine. Make sure to scrape all of the yummy bits from the bottom of the pan up.
5
Add the half and half and milk, watch carefully so it does not scorch on the bottom. Once it starts coming to a simmer you can add the cream cheese and parmesan. Whisk until all of the cream cheese in incorporated.
6
Add the juice of 1 lemon. Adjust the salt and pepper. Let reduce for 10 minutes on a low simmer. Add in the fresh chopped basil.
7
Boil salted water and cook your choice of pasta. Toss the pasta with the sauce (I prefer a small pasta shape). Top it off with some freshly grated parmesan cheese.

1677

kcal

Calories

Fat

231

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 quarts buttom mushrooms, 4 portabella mushrooms, 1 red onion (small dice), 10 garlic cloves (minced), and more.

Yes, Creamy Marsala Mushroom Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamy Marsala Mushroom Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions