We’re giving this Italian-American dish a plant-based twist with this delicious vegan marsala pasta. Pan-seared mushrooms in a creamy marsala sauce bring this dish to life with so much flavor! It’s easy to make whether you’re serving it for a weeknight meal or for a special occasion. All can be done in less than 45 minutes! Without a doubt, you’ll love this vegan twist to the Italian-American favorite.
Vegan “chicken”, optional:
- 1 package (4 pieces) – Gardein Chicken Scallopini or any vegan “chicken” fillets you prefer, defrosted
- ⅓ cup – all-purpose flour, dredging
- 1 tsp – salt
- ½ tsp – black pepper
- 2 tbsp – olive oil
- Half a box (8 ounces/227g) – Fettuccine pasta
- 2 tbsp – olive oil, divided
- 4 garlic cloves, minced
- 1 small shallot, finely diced
- 8 oz – baby Bella mushrooms, sliced
- 1 tsp – salt
- ½ tsp – black pepper
- 1 tbsp – all-purpose flour
- ¾ cup – Marsala wine
- ½ cup – vegetable broth
- ¼ cup – dairy-free heavy cream, I used Silk, see notes for substitutions
- Fresh parsley, for garnish
- Sharp knife
- Cutting board
- Large saute pan
- Large Pot
- Plate/dish (for dredging)
- Cooking Utensil
- 4 serving plates
Prepare all your ingredients before starting, this will help the process go by smoothly and quicker! So measuring everything and cut up all the vegetables now.
Cooking the vegan “chicken”:
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- In a bowl, combine the all-purpose flour, salt, and black pepper. Transfer the flour mixture to a large plate.
- Take your defrosted vegan “chicken” fillets and dredge both sides in the flour mixture.
- Fry the vegan “chicken” on both sides until golden. Remove from the pan and set it aside until ready to use.
Marsala Sauce & Pasta:
- First, fill up a large pot with water and add a good pinch of salt. Once the water is boiling, add your pasta. Cook the pasta according to the packet instructions.
- In a large high-sided pan, heat up the olive oil over medium-high heat. When your oil is ready, saute the garlic and shallot until soft and slightly translucent.
- Next, add in the baby Bella mushrooms and season it with salt and pepper. Stirring occasionally, and continue to cook until the mushrooms are lightly browned.
- Add in the flour, and continue to stir until the flour is slightly toasted. About 1 minute.
- Then pour in the marsala wine and vegetable broth and stir to release the browned bits from the bottom of the pan.
- Reduce the heat to low, and continue to simmer until the sauce has slightly thickened. About 8-10 minutes.
- Lastly, stir in the cream. When your pasta is drained and ready, add it to the sauce and mix it in.
- Remove from heat. Divide the pasta and vegan chicken among 4 plates. Sprinkle with fresh parsley and serve!
- Substitutions for dairy-free heavy cream for this recipe only:
- Plain, unsweetened non-dairy milk, preferably cashew milk. I’ve also used soy milk in this recipe and it works fine.
- You are looking for milk that is pretty high in fat to mimic the creaminess of the heavy cream.
- Do not use coconut milk for this recipe, because coconut milk already has a lot of natural flavors, which will alter the flavors too much.
- Also, do not use dairy-free coffee creamer, as it’s sweetened. Trust me on this, sweet marsala sauce isn’t the way to go. (My husband tried this one time, and it did not go well, as you can imagine haha!)
- You do not need to have the vegan “chicken” mock meat for this dish. It is a nice addition, but not necessary to have. It’s still very delicious without it!
Keywords: vegan, vegan pasta, pasta dish, pasta recipe, marsala pasta, vegan marsala pasta, entree, mushrooms, italian-american