Penne with Roasted Marsala Mushrooms Recipe

Penne with Roasted Marsala Mushrooms Recipe

How To Make Penne with Roasted Marsala Mushrooms

With a splash of dry wine, these roasted Marsala mushrooms are given intensified flavors to complete a delicious pasta dish.

Preparation: 15 minutes
Cooking: 35 minutes
Total: 50 minutes



  • 1lbmushrooms
  • 2tbspcooking oil
  • ¾tspsalt
  • ½tspfresh ground black pepper
  • 2clovesgarlic
  • ¼cupdry Marsala
  • ½cuplow-sodium chicken broth,canned, or homemade stock
  • 1tbsptomato paste
  • 1tbspbutter
  • ¾lbpenne
  • ¼cupfresh parsley,chopped


  1. Heat the oven to 400 degrees F.

  2. In a roasting pan or dutch oven, toss the mushrooms with the oil and ¼ teaspoon each of the salt and pepper.

  3. Roast for 15 minutes; some liquid will remain in the pan. Transfer the pan to the top of the stove.

  4. Stir in the garlic and Marsala. Simmer for about 4 minutes until the liquid is almost evaporated.

  5. Add the broth and tomato paste and simmer until about ¼ cup of liquid remains, about 2 minutes longer

  6. Stir in the remaining ½ teaspoon salt and ¼ teaspoon pepper and the butter and remove from the heat

  7. In a large pot of boiling, salted water, cook the penne for about 13 minutes until just done.

  8. Drain the pasta and toss it with the sauce and the parsley.

Recipe Notes

 Variation: Penne with Roasted Mushrooms If Marsala is unavailable, substitute an equal quantity of dry sherry or dry red wine in its place


  • Calories: 450.17kcal
  • Fat: 11.80g
  • Saturated Fat: 2.70g
  • Trans Fat: 0.14g
  • Monounsaturated Fat: 5.42g
  • Polyunsaturated Fat: 2.80g
  • Carbohydrates: 70.04g
  • Fiber: 4.27g
  • Sugar: 5.16g
  • Protein: 15.65g
  • Cholesterol: 7.63mg
  • Sodium: 490.80mg
  • Calcium: 35.04mg
  • Potassium: 655.10mg
  • Iron: 2.17mg
  • Vitamin A: 43.21µg
  • Vitamin C: 8.71mg
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