This One-Pot Mushroom Marsala Pasta is so rich and creamy, you’d never guess it only takes half an hour and one pot for this dish to come together! It’s easy enough for a busy weeknight dinner, yet still decadent enough for a date night at home!

One-Pot Mushroom Marsala Pasta (Vegan and Creamy!)

Say hello to your new favorite weeknight meal! With a rich, creamy sauce infused with marsala wine, earthy mushrooms, seasoned soy curls, and tender pasta, this One-Pot Mushroom Marsala Pasta is convenient, yet somehow still indulgent enough for a date night at home. Plus, it all comes together in just one pot! Minimal cleanup, maximum flavor!

Why You’ll Love This One-Pot Mushroom Marsala Pasta

✔ Easy Cleanup: Say goodbye to multiple dishes! This one-pot mushroom marsala pasta is made in a single pot or pan for easy cleanup.
✔ Creamy & Indulgent: The marsala wine and dairy-free milk create a rich, velvety sauce that is creamy and decadent!
✔ Quick & Easy: Ready in just about 30 minutes for a fuss-free meal.
✔ High-Protein: Thanks to soy curls, this pasta is packed with plant-based protein.
✔ Great for Any Occasion: Cozy enough for a weeknight but fancy enough for entertaining!

How to Make One-Pot Mushroom Marsala Pasta

1. Soak, Prep and Sauté the Soy Curls:

First, place 4 ounces of dehydrated soy curls in a bowl. Cover with hot water and let soak for 8 to 10 minutes until softened. Drain the soy curls, then squeeze out excess water using a fine-mesh sieve or cheesecloth.

Then, heat the olive oil in a large sauté pan or Dutch oven over medium-high heat. Add the soy curls and season with ½ teaspoon salt, ½ teaspoon pepper, and 1 teaspoon garlic powder. Cook, stirring occasionally, until soy curls are golden brown and slightly crispy on the edges (8-10 minutes). Next, transfer the soy curls to a plate and set aside.

2. Cook the Mushrooms and Aromatics:

To the same pan, add the remaining 2 tablespoons of olive oil. Sauté 1 diced white onion, 6 cloves minced garlic, and 1 pound baby bella mushrooms. Stir occasionally and cook until mushrooms release their moisture and start to brown (6 to 8 minutes).

3. Make the Marsala Sauce and Add the Pasta:

Next, sprinkle the mushroom mixture with 1 tablespoon all-purpose flour and stir well to coat. Slowly pour in the broth, non-dairy milk, and marsala wine. Stir to combine and make sure there are no clumps.

Season with the remaining teaspoon salt and pepper, the add the uncooked pasta, and fresh thyme leaves. Stir well, increase the heat to high, and bring the mixture to a light boil.Reduce the heat to low, cover, and simmer for 12-15 minutes, stirring occasionally, until the pasta is tender.

4. Add the Finishing Touches:

Remove the lid and stir in vegan parmesan shreds, mixing until melted and creamy.Return the crispy soy curls to the pot and stir to combine.

5. Serve and Enjoy!

Last, garnish with fresh minced parsley and extra vegan parmesan.Serve immediately and enjoy your creamy, flavorful One-Pot Mushroom Marsala Pasta!

Tips and FAQs

• Crisp the soy curls: Sautéing them first adds a delicious texture.
• Use dry marsala wine: Avoid sweet marsala, as it will make the sauce too sugary.
• Adjust the sauce consistency: If it thickens too much, add a splash of broth or non-dairy milk.
• Don’t overcook the pasta: Since it cooks directly in the sauce, check for doneness a couple of minutes early.
• Make it gluten-free: Use GF pasta and swap the flour for a gluten-free alternative.

Can I make this without the marsala wine?

Yes! Substitute the marsala wine with extra vegetable broth and a splash of balsamic vinegar for depth.

How do I store and reheat leftovers?

Store in an airtight container in the fridge for up to 4 days. Reheat with a splash of broth or dairy-free milk to restore creaminess.

Can I make this One-Pot Mushroom Marsala Pasta ahead of time?

Absolutely! The flavors deepen as it sits, making it perfect for meal prep.

Time to Dig In!

Whether you’re craving a quick and easy weeknight dinner or looking to impress with a restaurant-quality meal at home, this One-Pot Mushroom Marsala Pasta is sure to satisfy. Cozy, creamy, and full of bold flavors, this dish is bound to become a staple in your kitchen!

If you give this One-Pot Mushroom Marsala Pasta a try, let me know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigsand #EatFigsNotPigs. I love seeing your recreations of my recipes! xx!

One-Pot Mushroom Marsala Pasta

Ashley

This One-Pot Mushroom Marsala Pasta is so rich and creamy, you’d never guess it only takes half an hour and one pot for this dish to come together! It’s easy enough for a busy weeknight dinner, yet still decadent enough for a date night at home!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Course Holiday-Inspired, Lunch/Dinner, Main, Main Course, Pasta

Cuisine American, Italian-inspired

Servings 6

Ingredients

  

1x2x3x

• 4 ounces dehydrated soy curls (about 2½ cups)
• 4 tablespoons olive oil, divided
• 1½ teaspoons kosher salt, divided
• 1½ teaspoons ground black pepper, divided
• 1 teaspoon garlic powder
• 1 small white onion, diced
• 1 pound baby bella mushrooms, roughly chopped (about 2 cups)
• 6 cloves fresh minced garlic
• 1 tablespoon all-purpose flour
• 2½ cups vegan beef broth or vegetable broth
• 2½ cups unflavored and unsweetened nondairy milk
• 1 cup dry marsala wine
• 1- pound short pasta noodles, such as rigatoni or ziti
• 1 tablespoon fresh thyme leaves
• ½ cup vegan parmesan shreds, plus more for garnish
• Fresh minced parsley leaves, for garnish

Instructions

 

• Soak the soy curls in hot water for 8 to 10 minutes.
• After the soy curls have soaked, drain and squeeze out the excess water through a fine-mesh sieve or cheesecloth.
• Heat 2 tablespoons of the olive oil in a large sauté pan or Dutch oven over medium-high heat.
• Once the oil is hot, add the soy curls, and season with ½ teaspoon of the salt, ½ teaspoon of the pepper, and the garlic powder.
• Cook, stirring occasionally, until the soy curls start to crisp on the edges, 8 to 10 minutes.
• Transfer the soy curls to a plate and set aside.
• In the same pan, heat the remaining 2 tablespoons of oil.
• When hot, add the onion, garlic and mushrooms, and cook, stirring occasionally, until most of the moisture has cooked out of the mushrooms and they’re are slightly crisp on the edges, 6 to 8 minutes.
• Sprinkle the mixture with the flour and mix well, making sure there are no clumps.
• Slowly pour in the broth, milk, and wine; stir well.
• Add the remaining 1 teaspoon of salt, remaining 1 teaspoon of pepper, the pasta and thyme, mixing to combine.
• Increase the heat to high and bring to a light boil.
• Then, reduce the heat to low, cover, and simmer until the noodles are tender, 12 to 15 minutes.
• Remove the lid and stir in the reserved soy curls and parmesan, mixing well until the parmesan ius melted throughout.
• Serve immediately and garnish with more parmesan and fresh minced parsley. Enjoy!

Video

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