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Mushroom Marsala Pasta With Artichokes

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Mushroom Marsala Pasta With Artichokes

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Ingredients

Adjust Servings:
1 pound Pasta
1 pound Mushroom chopped
3 tablespoon Olive Oil
1 small Onion chopped
1 cup Artichoke hearts
3/4 cup Parmesan Cheese grated
1 teaspoon Kosher Salt
Pepper
1 cup Marsala wine
1/4 cup Milk
1/4 cup Parsley chopped
Cuisine:

Mushroom Marsala Pasta With Artichokes is a tasty “Meatless Monday” meal.

  • 30 mins
  • Serves 4
  • Medium

Ingredients

Directions

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Steps

1
Done

In a big, heavy skillet, heat the olive oil over medium-high heat.

Cook for one minute after adding the onions.

Combine the mushrooms and one teaspoon of salt and pepper in a mixing dish.

Sauté, stirring regularly, for about 10 minutes, or until all the moisture has evaporated and the mushrooms have cooked down.

2
Done

Bring the marsala wine to a low boil after that.

Reduce the heat to a low simmer and cook for 10 to 15 minutes, or until the liquid has reduced.

3
Done

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 about 8 to 10 minutes.

4
Done

Once the mushrooms liquid has reduced, pour in the milk and continue to cook for 5 more minutes.

5
Done

Drain pasta and add it into the mushroom sauce with the artichoke hearts.

Stir so that everything is heated through.

6
Done

Sprinkle in the cheese and parsley and stir to combine.

Top with a sprinkle of cheese and serve warm.

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