Description
A rich, smoky, and creamy pasta dish cooked outdoors on a grill using a one-pot method. This recipe features seared cremini mushrooms, dry Marsala wine, and heavy cream for a restaurant-quality comfort food experience with minimal cleanup.
Ingredients
Scale
- 1 lb (450g) cremini mushrooms, sliced
- 4 tbsp (57g) unsalted butter, divided
- 4 cloves garlic, minced
- 2 medium shallots, finely diced
- 1 cup (240ml) dry Marsala wine
- 1 cup (240ml) heavy cream
- 1 tsp Italian seasoning
- 12 oz (340g) long pasta (fettuccine or pappardelle)
- 1/2 cup (50g) freshly grated Parmesan cheese
- Salt and black pepper to taste
- 1.5 to 2 cups water (as needed)
Instructions
- Clean and slice the mushrooms. Heat an outdoor burner to medium-high and add 2 tablespoons of butter to a heavy-bottomed pot or Dutch oven.
- Add mushrooms in a single layer and sear undisturbed for 2-3 minutes until deeply browned. Stir and add remaining butter if needed. Continue cooking until dark brown and fragrant.
- Reduce heat to medium. Add diced shallots and cook for 2 minutes until softened. Add minced garlic and Italian seasoning, stirring constantly for 1 minute until fragrant but not browned.
- Pour in the dry Marsala wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine reduce by half, about 2 minutes.
- Add the dry pasta to the pot. Pour in the heavy cream and enough water to just cover the pasta. Stir to combine.
- Bring to a simmer, then reduce heat to medium-low. Cover with a lid and cook for 10-12 minutes, stirring every 3-4 minutes. Add more water if too dry or remove lid to evaporate excess liquid if too watery.
- Test pasta for al dente texture. Remove from heat and stir in Parmesan cheese until melted and glossy.
- Season with salt and pepper to taste. If too thick, add a splash of warm water. Serve immediately.
Notes
Use dry Marsala wine, not sweet dessert Marsala, for a balanced flavor. Do not overcrowd the mushrooms when searing to ensure proper browning. Stir frequently during the pasta cooking phase to prevent sticking and burning. The pasta continues to cook in residual heat, so remove from heat when slightly firm. This dish does not freeze well due to the dairy content.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 6
- Sodium: 450
- Fat: 28
- Saturated Fat: 16
- Carbohydrates: 75
- Fiber: 4
- Protein: 18
Keywords: one-pot pasta, mushroom marsala, grill recipes, comfort food, creamy pasta, weeknight dinner, outdoor cooking, vegetarian pasta