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!
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!
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