Mafalda Pasta Recipe
Recipe information
Make Mafalda Pasta in just 30m. Marsala Cream | Mushroom | English Peas
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Ingredients
Pasta
Marsala Cream Sauce
Vegetables
Cooking the Pasta
1. Boil Water
In a large pot, bring 4-6 quarts of water to a boil. Add 1 tsp of salt.
2. Cook Pasta
Add the mafalda pasta to the boiling water and cook according to package instructions until al dente, about 8-10 minutes. Stir occasionally.
3. Drain Pasta
Once cooked, drain the pasta in a colander and set aside, reserving about 1 cup of the pasta water.
Making the Marsala Cream Sauce
4. Sauté Shallots and Garlic
In a large skillet, heat 2 tbs of olive oil over medium heat. Add the finely chopped shallot and sauté for about 2-3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
5. Cook Mushrooms
Add the sliced mushrooms to the skillet and cook for 5-7 minutes until they release their moisture and start to brown.
6. Add Marsala Wine
Pour in 1 cup of Marsala wine, stirring to combine. Allow it to simmer for about 5 minutes until the wine reduces by half.
7. Add Cream and Seasoning
Stir in 1 cup of heavy cream, 1 tsp of salt, and 1 tsp of freshly ground black pepper. Bring the mixture to a gentle simmer and cook for another 2-3 minutes until the sauce thickens slightly.
8. Finish with Parmesan
Add 1 cup of grated Parmesan cheese to the sauce and stir until melted and well incorporated.
Combine and Serve
9. Add Peas and Pasta
Add 1 cup of English peas to the sauce and cook for another 2-3 minutes until heated through. Then add the drained mafalda pasta, tossing to coat in the sauce. If the sauce is too thick, add a bit of reserved pasta water to reach desired consistency.
10. Serve
Divide the pasta among serving plates and garnish with additional Parmesan cheese if desired. Enjoy your Mafalda Pasta with Marsala Cream!
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