Mushroom & Zucchini Marsala Pasta

Mushroom & Zucchini Marsala Pasta

Mushroom & Zucchini Marsala Pasta

A vegetarian take on chicken marsala. This is such a great weeknight dish. Just have a bottle of Marsala wine on hand, some mushrooms and zucchini and you’re good to go!

Mixed & Measured | Mushroom & Zucchini Marsala Pasta
Mixed & Measured | Mushroom & Zucchini Marsala Pasta-18.jpg
Mixed & Measured | Mushroom & Zucchini Marsala Pasta
Mixed & Measured | Mushroom & Zucchini Marsala Pasta

Ingredients

  • 1 box pasta (Orecchiette used here)

  • 2 tbsp butter

  • 3-5 tbsp olive oil

  • 3 shallots, thinly sliced

  • 3 cloves garlic, mined

  • Salt

  • Pepper

  • 1 tsp red pepper flakes

  • 10 oz Cremini mushrooms, sliced

  • 2 large zucchinis, sliced

  • 1/2 cup Marsala wine

  • 3/4 cup vegetable broth

  • 1/2 tsp cornstarch

  • Fresh parsley (for topping)

  • Parmesan cheese (for topping)

Directions

  1. Fill a large pot with water, season with salt, and place over high heat.

  2. Meanwhile, in a large pan, heat 2 tablespoons of butter and about 3 tablespoons of olive oil over medium high heat.

  3. Add the sliced shallots and garlic and stir for a couple minutes until slightly browned.

  4. Add some salt, pepper, and the red chili flakes.

  5. Add the sliced mushrooms and zucchinis. If it seems dry, add more olive oil until the veggies are coated.

  6. Add the Marsala and allow the alcohol to burn off for a couple minutes.

  7. Add the cornstarch mixture to the vegetable broth and mix until the cornstarch completely dissolves. Add to the pan and cook for a couple more minutes until sauce has thickened.

  8. Once the water is boiling, add the pasta and cook according to package instructions. Once the pasta is done, drain and add to the pan. Mix until pasta is coated. Top with fresh parsley an parmesan cheese!

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