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Home Slow Cooker Venison Roast With Cloves

Mushroom Marsala Pasta Recipe

Ingredients

How to make it

  • 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 5 minutes.
  • Add the Marsala and continue cooking until some of the wine has evaporated, about 5 minutes.
  • Meanwhile, bring a large pot of water to a boil over high heat. Stir in remaining salt. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
  • Add the cream, and cook for 1 minute. Make sure your pan isn't too hot when you add the cream.
  • Add the artichoke hearts and Parmesan, cook until the artichokes are heated through, about 1 minute.
  • Drain the pasta and add to your mushroom/artichoke mixture.
  • Stir in the parsley, white pepper and black pepper, then adjust seasonings to taste.
  • Plate and garnish with more parsley if desired.
  • This heats up well if you have leftovers!

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The Cook

ethoits Manchester, N.H.

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