One-Pot Mushroom Marsala Pasta

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 with minimal cleanup and maximum flavor

I first whipped this up on a rainy Tuesday and it turned into a dinner we now repeat regularly

Ingredients

• Soy curls: Dehydrated soy curls provide a chewy meaty bite soak them well and squeeze dry
• Olive oil: Use good quality oil for flavor and sautéing base
• Kosher salt: Enhances flavors use in stages to build taste
• Ground black pepper: Adds depth and heat freshly ground is best
• Garlic powder: Lends base seasoning to the soy curls
• White onion: Brings sweetness and depth choose a fresh firm one
• Baby bella mushrooms: Earthy and hearty do not wash under water just brush clean
• Fresh garlic: Key for robust flavor use freshly minced for best results
• All purpose flour: Helps thicken the sauce make sure it is fresh
• Vegan broth: A savory base beef style or vegetable both work
• Non dairy milk: Go for unsweetened and unflavored for a balanced sauce
• Dry marsala wine: Adds richness and a unique taste opt for dry not sweet
• Short pasta: Rigatoni or ziti holds sauce well choose a quality brand
• Fresh thyme: Adds a lovely herby note strip the leaves fresh before adding
• Vegan parmesan: For creamy finishing flavor use shreds that melt well
• Fresh parsley: Brightens the dish and adds a fresh garnish

Step-by-Step Instructions

Sauté the Soy Curls:

Place the soy curls in a bowl cover with hot water and soak 8 to 10 minutes until soft. Drain and squeeze out excess liquid. In a large sauté pan or Dutch oven heat 2 tablespoons of olive oil over medium high. Add soy curls and season with salt pepper and garlic powder. Sauté 8 to 10 minutes until golden and slightly crispy. Remove from pan and set aside

Cook the Mushrooms and Aromatics:

In the same pan add remaining olive oil. Sauté diced onion minced garlic and chopped mushrooms over medium heat. Stir occasionally and cook 6 to 8 minutes until mushrooms release moisture and begin to brown

Build the Marsala Sauce:

Sprinkle flour over the mushroom mixture and stir to coat. Slowly pour in broth non dairy milk and marsala wine stirring constantly to avoid lumps. Add remaining salt pepper pasta and thyme. Stir well increase heat to high and bring to a boil. Then reduce to low cover and simmer 12 to 15 minutes stirring occasionally until pasta is just tender

Finish the Dish:

Remove lid and stir in vegan parmesan until melted and creamy. Return soy curls to the pot and stir to combine thoroughly

Serve and Garnish:

Top with fresh parsley and a sprinkle of extra vegan parmesan. Serve hot and enjoy every creamy earthy bite

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The mushrooms are my personal favorite here their umami really makes the sauce shine. This dish reminds me of family Sunday dinners when we’d gather around the table for something cozy and satisfying

Storage Tips

Let leftovers cool completely then store in an airtight container in the fridge for up to 4 days. Reheat in a pan with a splash of broth or non dairy milk to loosen the sauce and restore creaminess

Ingredient Substitutions

If you do not have soy curls you can use tofu or tempeh cut into bite sized pieces and sautéed. Gluten free pasta and flour work perfectly for those with sensitivities. White wine can be a backup for marsala but the flavor will differ slightly

Serving Suggestions

Serve with crusty bread and a simple side salad for a full meal. Add steamed greens or roasted vegetables for a color and nutrition boost

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Cultural Context

Marsala wine is traditionally used in Italian cooking often in sauces for veal or chicken. This vegan twist keeps the depth and complexity of the original while making it plant based and more accessible

Frequently Asked Questions About Recipes

→ Can I substitute the soy curls?

Yes, you can use tofu, seitan, or chickpeas instead of soy curls. Just adjust the cooking time as needed.

→ What type of marsala wine should I use?

Use dry marsala wine for the best flavor balance. Avoid sweet marsala, which can make the dish overly sugary.

→ Is this dish gluten-free?

To make it gluten-free, use gluten-free pasta and swap all-purpose flour for a gluten-free thickener like cornstarch or rice flour.

→ How do I store leftovers?

Store in an airtight container in the fridge for up to four days. Reheat gently with a splash of broth or nondairy milk.

→ Can I prepare this in advance?

Yes, this dish keeps well and the flavors deepen over time. It's great for meal prep or next-day lunches.

→ What nondairy milk works best?

Use unflavored and unsweetened nondairy milk like oat or soy for the creamiest texture without added sweetness.