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Pasta with Marsala Mushrooms

Scott Phillips

Servings: 6

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.


  • Kosher salt
  • 2 Tbs. olive oil
  • 2 Tbs. unsalted butter
  • 1-1/2 lb. mixed fresh mushrooms, trimmed and cut into bite-size pieces (about 10 cups)
  • 1/4 cup dry Marsala
  • 1/2 cup chopped shallots (about 3 medium)
  • 3 medium cloves garlic, minced
  • 1-1/2 tsp. finely chopped fresh rosemary
  • Freshly ground black pepper
  • 1 cup lower-salt beef, chicken, or vegetable broth
  • 1/4 cup mascarpone
  • 1-1/2 tsp. Dijon mustard
  • 1 Tbs. chopped fresh flat-leaf parsley
  • 1 lb. dried orecchiette

Nutritional Information

  • Calories (kcal) : 500
  • Fat Calories (kcal): 170
  • Fat (g): 19
  • Saturated Fat (g): 8
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 35
  • Sodium (mg): 580
  • Carbohydrates (g): 64
  • Fiber (g): 5
  • Protein (g): 17


  • Bring a large pot of well-salted water to a boil.
  • Meanwhile, in a 12-inch skillet, heat the oil and butter over medium-high heat. Add the mushrooms, stir to coat, and then spread into an even layer and cook, undisturbed, until browned on the bottom, 6 to 8 minutes. Continue cooking, stirring often, until tender, about 3 minutes. Add the Marsala and stir until evaporated, about 1 minute. Add the shallots, garlic, rosemary, 1-1/2 tsp. salt, and 1/2 tsp. pepper and cook for 1 minute. Add the broth and bring to a boil. Add the mascarpone and mustard and cook, stirring often, until thickened to the consistency of heavy cream, 3 to 5 minutes. Remove from the heat, add the parsley, and keep warm.
  • Meanwhile, cook the pasta according to package directions until al dente. Reserve 1 cup of the pasta water, drain the pasta, and return it to the pot. Toss the pasta with the sauce, loosening with some pasta water, if necessary. Season to taste and serve.


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Reviews (4 reviews)

  • user-4301434 | 12/28/2014

    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.

  • MairiC | 12/04/2014

    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.

  • tlamo | 12/02/2014

    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.

  • User avater
    motherslittlehelper | 11/04/2014

    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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