Mushroom Marsala Pasta

I don't particularly care for mushrooms, but sometimes I like to do nice things for my husband who is a mushroom lover.  Considering there is a long list of things I refuse to use in recipes (ground beef laden items, beans, raw tomatoes...) I shouldn't really brag about this act of kindness.

Mushroom Marsala Pasta

From Smitten Kitchen

Ingredients

8 oz pasta

1 tbsp olive oil

3/4 lb slice mushrooms

1 small onion, sliced thin

salt and pepper to taste

1/4 cup marsala wine

3 tbsp unsalted butter

3 tbsp flour

1 1/2 cup vegetable or chicken broth

1/2 cup grated Parmesan cheese

4 oz mozzarella, cut into cubes

3 tbsp chopped fresh parsley

Pro tip: Boil your pasta in an oven safe skillet to make this a one pot meal!

1. Cook pasta according to package directions. Drain and set aside.

2. Preheat oven to 400.

3. Heat oil in pasta skillet, add mushrooms and cook until they start to glisten.  Add onions, salt, and pepper.  Cook until mushrooms liquid has evaporated. Add marsala wine and cook until evaporated. Stir in butter until melted. Add flour and stir until it is absorbed. Add broth, a little at a time, making sure it is incorporated before adding more. Let mixture simmer for 2 minutes to thicken.

4. Stir in pasta, mozzarella, half of the Parmesan, and 2 tbsp of parsley. Top with remaining Parmesan and parsley. Bake 25-30 minutes until the top is golden brown.

Wow, I am a serious martyr eating this cheesy pasta dish dotted with dreaded mushrooms. KTC, a true American hero!