Mushroom, Spinach, and Marsala Tagliatelle

• 8 oz tagliatelle
• 12 oz mushrooms, sliced
• 2 cups fresh spinach
• 1/2 cup Marsala wine
• 1/2 cup heavy cream
• 3 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 tsp dried thyme
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped

Steps

1. 1 Cook tagliatelle according to package instructions; reserve 1/2 cup pasta water.
2. 2 While pasta cooks, melt 2 tbsp butter in a large skillet over medium heat.
3. 3 Add mushrooms and sauté until golden brown.
4. 4 Stir in garlic and thyme, cooking until fragrant.
5. 5 Deglaze with Marsala wine, scraping up any browned bits.
6. 6 Add spinach and cook until wilted.
7. 7 Stir in heavy cream and reserved pasta water to reach desired consistency.
8. 8 Toss in cooked tagliatelle and season with salt and pepper.
9. 9 Finish with Parmesan and remaining butter.
10. 10 Garnish with parsley before serving.

Equipment

• Large pot
• Large skillet
• Wooden spoon
• Colander

Variations

• Add grilled chicken for a protein boost.
• Toss in sun-dried tomatoes for a tangy twist.

Substitutions

• Use fettuccine or pappardelle if tagliatelle is unavailable.
• Substitute sherry or red wine if Marsala is not on hand.

Pairings

• Roasted vegetables
• Garlic bread
• A glass of red wine

Nutrition

Tips

• For a richer flavor, use porcini mushrooms if available.
• If you prefer a vegan option, swap butter and cream for plant-based alternatives.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth to restore creaminess.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently with a splash of cream.

Serving Suggestions

• Pairs wonderfully with a crisp green salad and a glass of Marsala wine.
• Sprinkle with toasted pine nuts for added crunch.

FAQ