Mushroom Artichoke Pasta Marsala is a tasty “Meatless Monday” meal. It’s a quick, 30-minute meal.
I love anything with Marsala sauce (chicken, veal, mushrooms). Don’t you? It is the most frequent dish that I order in an Italian restaurant. This Mushroom Artichoke Pasta Marsala is awesome and very easy to make.
Unfortunately, restaurant-made marsala sauce includes cream, which I have found causes inflammation in my joints. So I avoid it. I am, however, able to eat goat’s or sheep’s milk.
The original recipe, which I modified to remove dairy, came from Giada De Laurentiis; I love her recipes. I made it with oyster mushrooms the first time. Adding baby portobellos is even better. The combination of the two mushrooms makes it so “meaty.”
What You Need
You will need measuring cups and spoons, some good pans, and knives. Do yourself a favor and buy a whole set f marvelous pans and knives. Every kitchen should come equipped with both.
Mushroom Artichoke Pasta Marsala Recipe
Mushroom Artichoke Pasta Marsala
- 3 tablespoons olive oil
- 1 small onion (chopped)
- 1 pound oyster mushrooms (trimmed, cleaned and chopped into small bits)
- 1 pound baby portabella mushrooms (trimmed, cleaned and chopped)
- 1 teaspoon kosher salt (plus a little for pasta water)
- 1 cup dry Marsala wine
- 1 pound small pasta (I used rotini)
- 1 cup artichoke hearts (cut in quarters; I used the olive-oil marinated variety)
- 1 cup frozen petite peas
- 3/4 cup grated Pecorino Romano (sheep's cheese, similar to Parmesan, leave out if strictly avoiding dairy)
- 1/2 cup coconut milk
- 1/2 cup chopped fresh basil
- 1 teaspoon freshly ground black pepper (Really! It was not too spicy with this much pepper.)
- Place the olive oil in a large, heavy skillet over medium-high heat.
- Add the onions and cook for one minute.
- Add the mushrooms and one teaspoon of the salt.
- Sauté, stirring occasionally, until all the moisture has evaporated and the mushrooms have cooked down, about 10 minutes.
- Add the Marsala and continue cooking until most of the wine has evaporated, about 5 minutes.
- Simultaneously, bring a large pot of water to a boil over high heat.
Add a splash of olive oil and stir in a little salt.
- Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
- Drain pasta and add it into the mushroom sauce.
- Add the artichoke hearts, peas, Pecorino Romano and coconut milk and cook until the artichokes are heated through, about 5 minutes.
- Stir in the basil and pepper, then adjust seasonings to taste.
- Transfer to a serving bowl and serve.
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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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