Mushroom Marsala Pasta with Artichokes

When I saw it, I immediately thought that this recipe posted on the blog Smitten Kitchen looked amazingly delicious. When I told Jim that we would be having a dinner with no meat, he wasn’t as thrilled. I am happy to say that we were both pleasantly surprised when he enjoyed it as much as I did, and told me not to change a thing.


  • 3 Tbsp Olive Oil
  • 1 Small Onion, finely chopped
  • 1 Clove Garlic, minced
  • 1 lb Mushrooms, trimmed, cleaned & chopped into small bits, I recommend creminis and/or portabellas
  • 1 tsp Kosher Salt, plus 1 tsp for pasta water
  • 1 cup Dry Marsala Wine
  • 1 lb Short or Decorative Pasta, I used Campanelle “Little Bells”
  • ½ lb Frozen Artichoke Hearts, thawed and roughly chopped
  • ¾ cup Parmesan, grated
  • ¾ cup Cream
  • ½ cup Fresh Flat-Leaf Parsley, chopped
  • 1 tsp Black Pepper, freshly ground


  1. Place the olive oil in a large, heavy skillet over medium-high heat. Add the onions and cook for one minute. Add the mushrooms, garlic, and one teaspoon of the salt.
  2. Sauté, stirring occasionally, until all the moisture has evaporated and the mushrooms have cooked down, about 5 to 10 minutes.
  3. Add the Marsala and continue cooking until almost all the wine has evaporated, about 5 minutes.
  4. Meanwhile, bring a large pot of water to a boil over high heat. Stir in remaining salt. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
  5. Drain pasta and add it into the mushrooms, Marsala and onions.
  6. Add the artichoke hearts, Parmesan and cream and cook until the artichokes are heated through, about 5 minutes.
  7. Stir in the parsley and pepper, and adjust seasonings to taste. Transfer to a serving bowl and serve.

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