Mushroom Marsala Pappardelle Recipe

Name: Mushroom Marsala Pappardelle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
2
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.
3
Add the garlic, season with salt and pepper and cook for 3 minutes.
4
Stir in the marsala and cook until nearly absorbed completely by the mushrooms, about 2 minutes.
5
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.
6
Remove the sauce from the heat and stir in the butter until melted, add the parsley (if using) and toss.
7
Add the pasta to the sauce and toss to coat.
8
Top with the cheese and spinach (if using).

881

kcal

Calories

Fat

131

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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: 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), and more.

Yes, Mushroom Marsala Pappardelle 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!

Mushroom Marsala Pappardelle

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions