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White Bean and Mushroom Marsala
with spinach / spaghetti

Active: 35 Total: 35

What makes this classic Italian dish special is the rich sauce that comes together with sweet, tart Marsala cooking wine after mushrooms are seared to golden brown. We add wilted spinach and white beans for flavor and color and spoon the sauce over pasta to create a homey Italian classic.



White Bean and Mushroom Marsala:
  • Shallots - 2 cloves , diced
  • Mushrooms, any button (sub crimini or porcini) - 8 oz , sliced
  • Baby spinach - 4 oz , chopped
  • Parsley, fresh - 2 Tbsp , chopped
  • Cheese, parmesan (opt) - 3 oz , grated
  • Beans, cannellini or butter (14 oz / 397 g) - 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) - 1/2 cup
  • Stock, vegetable - 1 cup


  1. Shallots - Slice. (Can be done up to 5 days ahead)

  2. Mushrooms / Spinach / Parsley / Cheese - Prep as directed. (Can be done up to 3 days ahead)

  3. Beans - Drain and rinse. 

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  1. Bring a saucepan of water to boil. Salt generously and add pasta. Cook until al dente, tender but not soggy.

  2. Heat a skillet over medium-high heat. Add oil and then mushrooms. 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.

  3. Serve marsala over pasta and top with cheese and parsley. Enjoy!



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