March 3, 2023
Soy Chorizo Mushroom Marsala Pasta
This soy chorizo mushroom marsala pasta is an easy and delicious dish the entire family is sure to love! Spicy soy chorizo and earthy mushrooms are tossed in a creamy marsala sauce with pasta and fresh herbs. The best part? It requires just one pot and ready in about 30 minutes!
Table of Contents
ingredients jump to recipe video step-by-step instructions tips and faqsSoy Chorizo Mushroom Marsala Pasta
Pasta is a staple in many households, but it can be challenging to come up with new and exciting recipes. This Soy Chorizo Mushroom Marsala Pasta is a unique twist on the classic pasta dish, with a spicy and creamy sauce that is sure to satisfy your taste buds. And the best part? It only requires one pot and is ready in about 30 minutes!
Grab a drink and let’s get to cookin’!
Ingredients:
To start, you’ll need to gather your ingredients. Here’s what you need to make Soy Chorizo Mushroom Marsala Pasta:
- Vegan Butter
- Soy Chorizo: Soy chorizo can be found at most grocery stores – I love this brand and this brand. If you can’t find soy chorizo, you can use vegan sausage as a substitute.
- Aromatics:
- Shallots: Shallots are a type of onion with a milder, sweeter flavor. You can find shallots at most grocery stores, or you can substitute them with regular onions.
- Garlic
- Thyme: You can find fresh thyme at most grocery stores. If you can’t find fresh thyme, you can use dried thyme instead.
- Baby Bella mushrooms: Baby bella mushrooms are a type of brown mushroom that have a slightly earthy flavor. You can find them at most grocery stores, or you can use white mushrooms or portobello mushrooms as a substitute.
- Seasonings: salt, pepper, and garlic powder.
- Flour
- Vegetable Broth
- Non-Dairy Milk: soy is my personal favorite, but feel to use your favorite alternative.
- Marsala Cooking Wine: Marsala wine is found in the same supermarket aisle as the vinegars and other cooking wines.
- Garnishes:
- Parsley
- Red Chili Flakes
How to Make Soy Chorizo Mushroom Marsala Pasta
Here’s how to make it:
1. Cook the Soy Chorizo:
Heat 1 tablespoon of vegan butter in a large pot or Dutch oven over medium-high heat. Once the butter is melted, add the soy chorizo. Cook, stirring occasionally, until the chorizo starts to crisp on the edges, 4 to 5 minutes.
2. Add the Aromatics and Mushrooms:
In the same pot, heat the remaining 2 tablespoons of vegan butter over medium heat. When the butter is melted, add the shallots, garlic, and mushrooms. Season with the salt, pepper, and garlic powder, and cook, stirring occasionally, until most of the moisture has evaporated and the mushrooms are slightly crisp on the edges.
3. Now the Flour and Liquids:
Next, sprinkle the mixture with the flour and mix well, making sure there are no clumps. This will help thicken the sauce. Slowly pour in the vegan vegetable broth, nondairy milk, and marsala wine. Stir well to combine all the ingredients.
4. Pasta and Simmer:
Last, add the uncooked pasta noodles and thyme leaves to the pot. Stir well to make sure the pasta is coated in the sauce. Increase the heat to high and bring the mixture to a boil. Once it reaches boiling, reduce the heat to low and cover. Let the pasta simmer until the noodles are tender, 14 to 17 minutes, stirring a couple times throughout.
5. Enjoy!
Once the pasta is cooked, turn off the heat and let it cool for about 5 minutes. This will allow the sauce to thicken and absorb
Tips & FAQs
Storage:
To store the pasta, allow it to cool to room temperature. Then, transfer it to an airtight container and store it in the refrigerator for up to 3-4 days. You can also freeze the pasta for up to 2-3 months. To freeze, let it cool completely, then transfer to a freezer-safe container, and store it in the freezer.
Reheating:
To reheat the pasta, you can either microwave it or reheat it on the stove. If you are using the microwave, transfer the pasta to a microwave-safe bowl and heat it for 1-2 minutes, stirring halfway through. If reheating on the stove, add a splash of nondairy milk or vegetable broth to the pot to help loosen the sauce. Heat over medium heat until heated through, stirring occasionally.
To reheat from frozen, let it thaw in the refrigerator overnight. Preheat your oven to 350°F (175°C). Transfer the pasta to an oven-safe dish and cover it with aluminum foil. Bake the pasta in the oven for about 30-35 minutes or until it’s heated through. You can remove the aluminum foil during the last 5-10 minutes to allow the top to brown and crisp up a bit.
Once the pasta is heated through, remove it from the oven and let it cool for a few minutes before serving.
Tips:
- You can adjust the spiciness of the dish by adding more or less red chili flakes to the recipe.
- If you cannot find soy chorizo, you can use regular chorizo or vegan sausage as a substitute.
- Make sure to remove the stems from the mushrooms before slicing them to prevent them from being too tough.
- Use a pot or Dutch oven that is large enough to accommodate the pasta and sauce. The pasta will absorb some of the sauce, so you want to make sure there is enough room for everything to cook properly.
- For a creamier sauce, you can add more nondairy milk or a splash of nondairy creamer.
- Garnish the pasta with additional fresh herbs, such as basil or oregano, for added flavor.
- Serve the pasta with a side salad or garlic bread for a complete meal.
More One-Pot & One-Skillet Recipes
- Mushroom Pot Pie
- Meaty Potato Skillet Gratin
- Mushroom Wild Rice Soup
- Unstuffed Pepper Skillet
- Skillet Baked Ziti
One Pot Wonder
I hope you love this Soy Chorizo Mushroom Marsala Pasta as much as I do! If you try this dish and enjoy it, I wanna 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_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes!
Til next time, friends!
XO!
Soy Chorizo Mushroom Marsala Pasta
Ingredients
- 3 tablespoons vegan butter divided
- 8 ounces soy chorizo
- 2 diced shallots
- 6 cloves fresh minced garlic
- 1 pound baby bella mushrooms stems removed and thinly sliced
- 1 teaspoon kosher salt plus more to taste
- 1 teaspoon fresh cracked black pepper plus more to taste
- 1 teaspoon garlic powder
- 3 tablespoons all-purpose flour
- 2 ½ cups vegan vegetable broth
- 2 ½ cups unflavored and unsweetened nondairy milk
- 1 cup marsala wine
- 1 tablespoon fresh thyme leaves
- 1- pound short pasta noodles such as rigatoni or ziti
- Fresh minced parsley for garnish, optional
- Red chili flakes for garnish, optional
Instructions
- Heat 1 tablespoon of butter in a large pot or Dutch oven over medium-high heat. Once the oil is melted, add the soy chorizo. Cook, stirring occasionally, until the chorizo starts to crisp on the edges, 4 to 5 minutes.
- In the same pot, heat the remaining 2 tablespoons of butter. When melted, add the shallot, garlic, and mushrooms. Season with the salt, pepper, and garlic powder, and cook, stirring occasionally, until most of the moisture has evaporated and the mushrooms 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. Add the pasta and thyme; stir well. Increase the heat to high and bring to a boil. Reduce the heat to low, cover, and simmer until the noodles are tender, 14 to 17 minutes. Let the pasta cool about 5 minutes. Garnish with parsley and a sprinkle of red chili flakes and enjoy!
This was delicious!