White Bean and Mushroom Marsala
with spinach / spaghetti
- Shallots - 1 bulb, sliced
- Mushrooms, any button (sub crimini or porcini) - 8 oz, sliced
- Spinach, baby - 4 oz, chopped
- Parsley, fresh - 2 Tbsp, chopped
- Cheese, parmesan (opt) - 3 oz, grated
- Beans, cannellini or butter (14 oz / 397 g can) - 1 can, rinsed and drained
- Pasta, spaghetti (sub any pasta) - 8 oz
- Oil, cooking - 1 Tbsp
- Marsala wine (sub any dry white wine or stock) - 1/4 cup
- Stock, vegetable - 1/2 cup
- Bring a saucepan of water to boil. Salt generously and add pasta. Cook until al dente, tender but not soggy.
- Heat a skillet over medium-high heat. Add oil and to hot oil, add mushrooms and saute until golden brown, ~5 minutes. Add shallots and spinach and continue cooking until spinach is wilted and tender, ~4 minutes. When spinach is tender, add wine, and stock and bring to a simmer. Simmer until sauce reduces by half, 2 to 3 minutes. Add beans and simmer until beans are heated through. Season with salt and pepper.
- Serve marsala over pasta and top with cheese and parsley. Enjoy!
LOVED it - I use a tri-color orzo pasta For this one sometimes0 Helpful
Not great0 Helpful
Didn't have shallots so used a little garlic and red onion. Added a little tiny bit of cornstarch to thicken up the sauce at the end. All in all, very delicious meal!0 Helpful
Doubled sauce and added garlic per recommendation then used cornstarch to thicken a bit. Didn't have Marsala so used sherry. Yummy! Second time I cut breasts into tenders. Much easier!0 Helpful
Skipped the wine and I think that's why it didn't turn out great. Fries were soggy - I just don't know how to get sweet potato fries crispy.0 Helpful
Added garlic with the shallots and garlic powder to the sweet potatoes with Italian seasoning0 Helpful