For a quick weeknight dinner, it doesn’t get much better than this pasta dish, which marries dry Marsala wine, mushrooms, rosemary, and mustard. A green salad and wine are all you need to complete the meal.
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Excellent! Full of flavor, and quick and easy to make. Can all be prepped early in the day. I considered subbing thyme for the rosemary bc I'm not a huge fan, but I'm glad I left it; it was not overwhelming. I did add some leftover chopped bacon which was very good, but I don't think it would be any less of a dish if completely vegetarian.
Delicious. Not a fan of rosemary, so I used thyme instead. One other addition was starting with crisping some pancetta, removing from pan before adding the rest, and tossing it in again at the end. Otherwise followed exactly and would not change a thing next time..will definitely make it again.
Just perfect, especially for mushroom lovers. Followed the recipe exactly, except that I put fresh thyme instead of rosemary. The flavours are just right and the preparation is pretty straightforward. Can't wait to make it again.
Perfectly flavorful without the cheese and butter for a VEGAN option. Served w/ dandelion greens salad - wow! A gentle reheat the next day - awesome lunch. (I added some parmesan cheese). And any small noodle shape that cradles the pasta works.
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