Baked Mushroom Marsala Pasta
, 4 to 6 servings
Mushrooms and cream cheese roast together in one dish into a marsala sauce, then get tossed with rigatoni, peas and herbs.
| prepHeat oven to 400°F / 200°C | ||||||
| 60 ml dry marsala, dry sherry or white wine | Toss mushrooms with wine, oil & seasoning | Nestle cream cheese in center | Bake 400°F / 200°C, 20-25 min | Toss mushrooms with cream cheese | Add pasta, peas & Parmesan, toss | Mix in herbs & zest; season, serve |
| 60 ml vegetable broth | ||||||
| 2 tablespoons extra-virgin olive oil | ||||||
| 680 g cremini mushrooms, sliced | ||||||
| 1 medium shallot, thinly sliced | ||||||
| 1 garlic clove, minced | ||||||
| Kosher salt and freshly ground black pepper | ||||||
| Crushed red pepper | ||||||
| 1 (8-ounce / 225 g) package cream cheese | ||||||
| 450 g rigatoni | Boil rigatoni; add peas last minute | |||||
| 130 g fresh or frozen peas | ||||||
| 25 g freshly grated Parmesan or pecorino | ||||||
| 25 g parsley, roughly chopped | ||||||
| 15 g chopped chives | ||||||
| Zest of 1 lemon | ||||||
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