Vegan Mushroom Marsala
Prep time: 
Cook time: 
Total time: 
Serves: 3 servings
Simply A (RD) Fact: Did you know cremini mushrooms are the baby version of portobello mushrooms?
  • 4 tablespoons olive oil, divided
  • 20oz cremini mushrooms, wiped clean and sliced thickly
  • Salt and pepper to taste
  • 3 tablespoons all-purpose flour
  • ¼ cup dry marsala wine
  • 2 cups low-sodium vegetable broth
  • 6oz chickpea pasta, cooked according to the package instructions
  1. In a large, high-sided skillet set over medium heat, add in one tablespoon of olive oil. When the oil is hot, add in the mushrooms. Cook the mushrooms until they brown, release all their liquid, and the liquid evaporates.
  2. Season mushrooms with salt and pepper. Stir to combine.
  3. Add in the remaining three tablespoons of oil and stir. Add in the flour and stir to coat mushrooms and to cook the flour.
  4. TURN OFF THE HEAT and add in the marsala wine. Turn the heat back on and cook the wine down for about 30 seconds.
  5. While stirring constantly, add in small portions of vegetable broth until the sauce is thick and delicious! Taste the sauce and season as necessary.
  6. Serve the mushroom marsala spooned over the chickpea pasta and enjoy!
Nutrition Information
Serving size: ⅓ sauce + 2oz pasta Calories: 458 calories Fat: 22gm Saturated fat: 2.5gm Carbohydrates: 49gm Sodium: 353mg Fiber: 11gm Protein: 21gm Cholesterol: 0mg
Recipe by Simply A (RD) Foodie at