Saturday, October 5, 2013

Bowtie Pasta with Mushroom-Marsala Sauce

Marsala wine is a delicious, gourmet sauce base for this mushroom-pasta dish. Vegans can substitute vegan margarine for the butter.

Serve with a green salad and perhaps some warm, crusty bread for a delightful and well-balanced meal.


4 ounces bowtie/butterfly pasta (farfalle)
2 tablespoons extra virgin olive oil
1 teaspoon minced shallot
1 tablespoon butter (or vegan margarine for a vegan version)
8 ounces fresh white or crimini (brown) mushrooms, or a mixture, sliced (or more, if desired)
Salt and freshly ground black pepper to taste
1/2 cup Marsala wine
1 tablespoon chopped fresh parsley (preferably Italian flat-leaf parsley)

Cook the pasta according to the package directions. Drain.

Meanwhile, in a medium skillet, heat the olive oil over medium heat. Add the shallot, and saute for a minute or two, until soft.

Add the butter/margarine to the skillet, along with the mushrooms. Season with salt and pepper to taste. Saute over medium heat for 4-5 minutes, until the mushrooms are cooked through.

Add the Marsala and 1/2 tablespoon of the parsley. Simmer over medium-high heat, stirring occasionally, for about 5 minutes, until the sauce is reduced by half.

Add the pasta to the skillet and toss with the mushroom-Marsala sauce. Sprinkle with the remaining 1/2 tablespoon of parsley, and serve.

-- 2 servings


  1. My daughter doesn't like beef but we all love mushrooms and i have marsala wine... can't wait to try this. Pinning it. Thanks for sharing it on foodie friday.

  2. Just wanted you to know that your recipe is being featured today on Foodie Friday. Drop by and get your featured button. I will be pinning and tweeting your recipe this week too.