20-Minute Mushroom Marsala Pasta
A one-pot vegetarian pasta bursting with earthy mushrooms, sweet Marsala wine, and fresh thyme. Ready in just 20 minutes, this hearty yet light dish is perfect for busy weeknights or elegant vegetarian entertaining.
Equipment
- 1 Large saucepan or pot
- 1 Chef’s knife
- 1 Cutting board
- 1 Garlic press
- Measuring cups and spoons
Ingredients
- 8 ounces mushrooms sliced (white button, baby Bella, cremini, or a mix)
- 3 cloves garlic minced
- 1 large shallot diced
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 16 ounces fettuccine or linguine
- 2 cups vegetable broth
- 1 ¼ cups Marsala cooking wine
- 2 tablespoons fresh thyme chopped
Instructions
- Prepare and Organize Your Ingredients: Before turning on the stove, take a moment to get everything ready. Slice the mushrooms into even pieces so they cook uniformly. Mince the garlic finely to release its aroma and flavor. Dice the shallot into small, consistent pieces for even sautéing. Measure out the olive oil, salt, pepper, vegetable broth, Marsala wine, and fresh thyme. Having all your ingredients prepped and ready—known as mise en place—will make the cooking process smooth and stress-free.
- Sauté the Aromatic Base: Place a large saucepan or deep pot over medium heat. Add the olive oil and let it warm until it shimmers but does not smoke. Stir in the sliced mushrooms, minced garlic, and diced shallot. Season immediately with salt and black pepper to help draw out the natural moisture from the mushrooms. Stir occasionally as the mixture cooks for about 5 minutes. You’ll notice the mushrooms releasing their juices and the shallots turning soft and translucent. This step is crucial for building a rich, savory base for the pasta.
- Layer in the Pasta: With the heat still set to medium, gently place the fettuccine or linguine directly over the sautéed mushroom mixture. If your pasta is too long to fit inside the pot, break it in half for easier cooking and stirring. Laying the pasta on top ensures it will soak up the flavors from the mushrooms as it cooks.
- Add Liquid and Fresh Herbs: Carefully pour in the vegetable broth followed by the Marsala cooking wine. These liquids will act as both the cooking medium for the pasta and the base for your flavorful sauce. Sprinkle in the freshly chopped thyme, giving the dish an aromatic boost. The pasta should be mostly submerged in the liquid—if any sections are sticking out, gently press them down with a spoon so they cook evenly.
- Cook Pasta to Perfect Al Dente: Cover the pot with a lid and maintain a steady medium heat. Let the pasta cook for about 10 minutes, stirring occasionally to prevent sticking and ensure even cooking. After the 10-minute mark, lift the lid and test a strand of pasta—it should be tender yet still slightly firm in the center. If needed, cook for an additional 1–2 minutes until it reaches your preferred texture. During this time, much of the liquid will be absorbed, creating a glossy, flavorful sauce that clings beautifully to each strand of pasta.
- Serve and Enjoy Immediately: Once the pasta is perfectly cooked, turn off the heat and give the entire dish a final stir to distribute the mushrooms and sauce evenly. Serve the pasta hot, either straight from the pot or plated individually. Garnish with extra fresh thyme for color and fragrance if desired. Pair with a crisp green salad or crusty bread for a complete meal.
Notes
- Use a mix of mushroom varieties for a richer depth of flavor.
- Fresh thyme works best, but dried thyme can be substituted using half the amount.
- Marsala wine adds signature sweetness—use a good-quality cooking Marsala or dry Marsala for best results.
- For a creamier sauce, stir in a splash of heavy cream or coconut cream before serving.
- Breaking the pasta in half helps it cook evenly in smaller pots.
- Stir occasionally while cooking to prevent sticking and ensure even flavor distribution.
- Taste and adjust seasoning just before serving—Marsala wine can alter saltiness slightly.
- Serve immediately for the best texture and flavor.
