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!
1poundbaby bella mushroomsstems removed and thinly sliced
1teaspoonkosher saltplus more to taste
1teaspoonfresh cracked black pepperplus more to taste
1teaspoongarlic powder
3tablespoonsall-purpose flour
2 ½cupsvegan vegetable broth
2 ½cupsunflavored and unsweetened nondairy milk
1cupmarsala wine
1tablespoonfresh thyme leaves
1-poundshort pasta noodlessuch as rigatoni or ziti
Fresh minced parsleyfor garnish, optional
Red chili flakesfor 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!
Keyword dairy-free pasta recipe, easy weeknight dinner, meatless monday meal, mushrooms, One-Pot, pasta, vegan pasta