This Marsala cream sauce pasta is one of those dishes that feels special without the fuss. I first put it together on a rainy weeknight when I needed something comforting but had only pantry basics and a frozen bag of peas. The sweet nuttiness of Marsala wine married with a gentle cream base and sautéed cremini mushrooms created a sauce that clings to thin spaghetti in the most satisfying way. It’s velvety, slightly sweet, and savory all at once—comforting enough for a cozy dinner and pretty enough to serve to guests.

I discovered this combination while adapting a chicken Marsala I loved into a purely vegetarian pasta. The result was unexpectedly elevated: the mushrooms add umami depth, the Marsala lifts the cream with a winey warmth, and the peas pop with bright color and texture. It’s quick to make, uses common ingredients, and the technique—browning mushrooms, making a simple roux with flour and half & half, and finishing with reserved pasta water—teaches small cooking principles that yield big flavor. I keep making it whenever I want something indulgent without a long ingredient list.

Ingredients

• Thin spaghetti (3/4 box or 12 ounces): Use good-quality durum semolina pasta for al dente texture—brands like Barilla or De Cecco hold up well. If you prefer short pasta, measure 2 cups dry to match portion.
• Cremini mushrooms (8 ounces): Choose firm, medium-sized creminis for meaty texture and earthy flavor. Wipe clean with a damp cloth and slice about 1/4-inch thick for even browning.
• Frozen peas (10 ounces, cooked): Sweet garden peas bring pop and color—thaw under warm running water or drop them into the sauce briefly until heated through to avoid mushiness.
• Extra virgin olive oil (2 tablespoons): Use a fruity, medium-intensity EVOO for sautéing; it adds a fragrant base note and helps brown the mushrooms.
• Unsalted butter (1 tablespoon): Adds silkiness and helps develop the roux when combined with flour—use unsalted to control seasoning.
• Garlic (2 cloves, grated): Grating garlic distributes aromatic flavor evenly; use a microplane to avoid large pieces and ensure quick cooking without bitter bits.
• All-purpose flour (2 tablespoons): Acts as a thickening agent—cook it briefly in fat to remove raw flour taste before adding half & half.
• Half & half (1 1/2 cups): Provides a light, silky base; if you use heavy cream the sauce will be richer, if you dilute with milk it will be lighter and looser.
• Marsala cooking wine (1/2 cup): Cooking Marsala integrates smoothly; if using a bottled Marsala from the liquor store, reduce to 1/4 cup to avoid overly boozy flavor.
• Reserved boiling pasta water (1/2 cup): Starchy water adjusts sauce looseness and helps it cling to the pasta—save it before draining.
• Salt (1/4 teaspoon) & Black pepper (1/4 teaspoon): Start conservative and finish to taste; Parmesan adds saltiness so taste before finishing.
• Grated Parmesan (3 tablespoons): Freshly grated Parmigiano-Reggiano or Parmigiano-style cheese lifts umami and adds a finishing sheen—stir in off-heat to prevent clumping.

Instructions

Boil the pasta: Bring a large pot of salted water to a rolling boil. Add thin spaghetti and cook to 1–2 minutes shy of package directions for al dente (typically 6–8 minutes for thin spaghetti). Reserve 1/2 cup of the boiling pasta water, then drain and set aside. The reserved water is your secret weapon to adjust sauce body and help it cling to noodles. Sauté the mushrooms: While pasta cooks, heat 2 tablespoons extra virgin olive oil in a large skillet over medium-high heat. Add sliced creminis in a single layer and let them brown undisturbed for 3 minutes, then stir and cook an additional 2–3 minutes until edges are caramelized. Add 1 tablespoon butter and grated garlic; cook 30–45 seconds until aromatic but not browned—garlic burns quickly and turns bitter. Create the roux and add cream: Sprinkle 2 tablespoons flour over the mushrooms and fat, stirring constantly for about 60 seconds to cook the raw flour taste. Slowly pour in 1 1/2 cups half & half while whisking to avoid lumps. Lower heat to medium and let the sauce thicken for 2–3 minutes until it coats the back of a spoon. If it becomes too thick, add small splashes of reserved pasta water. Deglaze with Marsala and add peas: Pour in 1/2 cup Marsala (or 1/4 cup if using a stronger bottled wine) and simmer 1–2 minutes to cook off alcohol and concentrate flavor. Stir in the cooked frozen peas just until heated through. Taste and season with 1/4 teaspoon salt and 1/4 teaspoon pepper, keeping in mind Parmesan will add salt. Toss and finish: Add drained pasta to the skillet and toss to coat, adding reserved pasta water a tablespoon at a time to reach a silky sauce consistency. Remove from heat and stir in 3 tablespoons grated Parmesan until glossy. Serve immediately with extra cheese and black pepper if desired.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken upon chilling; when reheating, warm gently over low heat with 1–2 tablespoons of milk or the reserved pasta water to return it to a silky texture. For longer storage, freeze components separately: the sauce freezes well for up to 2 months if cooled quickly and wrapped tightly, but the peas can soften when frozen and thawed—blanching fresh peas before freezing improves texture. Use glass containers or heavy-duty freezer bags to minimize freezer burn.

Ingredient Substitutions

If you want a dairy-free version, substitute full-fat coconut milk thinned with unsweetened almond milk (use about 1 1/2 cups total) and finish with nutritional yeast instead of Parmesan for savory depth. To reduce carbs, swap the pasta for spiralized zucchini or a lower-carb pasta—note that zucchini releases water, so cook briefly and drain excess liquid. For a richer flavor profile, replace half & half with 1 cup heavy cream plus 1/2 cup milk; reduce simmering so it doesn’t reduce too much. Swap creminis for shiitake for a woodier flavor, or add caramelized shallots for extra sweetness.

Serving Suggestions

Serve this dish with a crisp green salad dressed in a bright lemon vinaigrette to cut through the creaminess. A crusty baguette or grilled sourdough is perfect for mopping up remaining sauce. For a heartier meal, pair with roasted lemon-garlic broccoli or an oven-roasted chicken breast. Garnish with extra grated Parmesan, a drizzle of good olive oil, and chopped flat-leaf parsley or chives for color and fresh aroma.

Cultural Background

While not a classic from Italy, this dish borrows Italian techniques—browning mushrooms, emulsifying sauce with pasta water, and finishing with hard cheese—and pairs them with Marsala, a fortified wine from Sicily commonly used in both sweet and savory preparations. Marsala adds a caramelized, nutty note that complements buttery sauces and mushrooms. The result is an Italian-American hybrid that embraces regional ingredients and a comforting, modern sensibility.

Seasonal Adaptations

In spring swap frozen peas for fresh English peas and add mint for brightness. In fall and winter, use roasted chestnut mushrooms or mix in diced butternut squash for sweetness. For summer, finish with lemon zest and basil to lift the sauce. Small changes to vegetables and herbs can transform the profile while keeping the same basic technique—this flexibility makes the dish work year-round.

Meal Prep Tips

Cook pasta slightly underdone and toss with a touch of oil before refrigerating to prevent sticking. Store sauce separately and reheat both components briefly together when ready to serve, adding reserved water to loosen the sauce. Portion into microwave-safe containers for easy heat-and-eat lunches, and label with date—consume within three days. For batch cooking, double the sauce and freeze in single-serving portions for quick dinners.

Making this Marsala cream sauce pasta is about small techniques that yield big payoff: browning, deglazing, and finishing with starchy water. Try it once and it will likely become a go-to for both comfort and company. Enjoy the warmth and the way simple ingredients transform into something memorable.