If you’re craving a rich, comforting pasta dish but want to skip the wine, this Mushroom Marsala-Style Tagliatelle (no wine) is just the answer. It captures all the earthy, savory goodness of a classic Marsala sauce using mushrooms and vegetable broth to build deep flavors. This recipe blends tender tagliatelle pasta with a luscious mushroom and herb sauce that feels indulgent yet is surprisingly simple to make. Whether it’s a weeknight dinner or a cozy weekend meal, this recipe is a winner for mushroom lovers looking for something a bit different.

What Sets This Recipe Apart

This Mushroom Marsala-Style Tagliatelle (no wine) stands out because it brings the essence of Marsala sauce without the alcohol, making it accessible and family-friendly. Instead of the traditional wine, we use a flavorful vegetable broth to create a sauce that’s just as rich and aromatic. The combination of thyme, garlic, and butter enhances the mushrooms’ natural umami, while tagliatelle pasta offers the perfect wide ribbons to catch and hold the sauce. It’s a perfect blend of comfort and elegance, all in one pan, and it comes together quickly!

Ingredient Rundown

250g tagliatelle pasta: Wide, flat noodles that soak up the sauce beautifully.
200g mushrooms, sliced: Cremini or button mushrooms work best for a meaty texture.
1 cup vegetable broth: Adds depth and a rich base for the sauce.
2 tablespoons olive oil: For sautéing mushrooms and onions, adding a fruity undertone.
1 tablespoon butter: Brings creaminess and richness to the sauce.
1 medium onion, finely chopped: Adds sweetness and body to the dish.
2 cloves garlic, minced: For a fragrant, savory punch.
1 teaspoon dried thyme: Offers an earthy, herbal note that complements the mushrooms.
Salt and pepper to taste: Essential for balancing and enhancing flavors.
Fresh parsley, chopped (for garnish): Adds a fresh, bright finish.
Grated Parmesan cheese (optional): Sprinkle on top for an extra layer of savory flavor.

Gear Up: What to Grab

A large pot for boiling pasta – to cook tagliatelle perfectly al dente.
A wide skillet or sauté pan – for cooking mushrooms and simmering the sauce.
A sharp knife and cutting board – to slice mushrooms and chop onions and garlic.
A colander – to drain the pasta thoroughly.
Wooden spoon or spatula – for stirring the sauce without scratching your pan.
Measuring cups and spoons – for precise ingredient amounts.

Cook Mushroom Marsala-Style Tagliatelle (no wine) Like This

Step 1: Cook the Tagliatelle

Bring a large pot of salted water to a boil. Add the 250g tagliatelle and cook according to package instructions until al dente (usually around 7-9 minutes). Once cooked, reserve about half a cup of pasta water and then drain the pasta in a colander.

Step 2: Sauté the Mushrooms and Aromatics

While the pasta cooks, heat 2 tablespoons of olive oil and 1 tablespoon of butter in a wide skillet over medium heat. Add the finely chopped onion and cook until translucent and soft, about 3-4 minutes. Stir in the minced garlic and dried thyme and cook for another 1 minute until fragrant.

Step 3: Cook the Mushrooms

Add the sliced mushrooms to the pan. Stir occasionally and cook until they release their moisture and start to brown, about 7-8 minutes. This step is key to building that deep, savoriness that defines the dish.

Step 4: Create the Marsala-Style Sauce

Pour in 1 cup of vegetable broth and stir, scraping up any browned bits from the bottom of the pan. Let the mixture simmer gently for 5-7 minutes, allowing the sauce to reduce and thicken slightly. Season with salt and pepper to taste.

Step 5: Combine Pasta and Sauce

Add the drained tagliatelle to the skillet with the mushroom sauce. Toss gently to coat the pasta well. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it and help it cling to the noodles.

Step 6: Garnish and Serve

Remove from heat and sprinkle chopped fresh parsley over the pasta. If you like, add grated Parmesan cheese for an extra savory touch. Serve immediately and enjoy the rich, mushroom-packed flavors.

Make It Fit Your Plan

To make this dish vegan, simply swap the butter for an additional tablespoon of olive oil and skip the Parmesan cheese or use a vegan alternative.
For a gluten-free version, substitute tagliatelle with your favorite gluten-free pasta.
Feel free to add a handful of fresh spinach or kale at the end of cooking for a boost of greens.
To increase protein, toss in some cooked chickpeas or toasted pine nuts before serving.

What I Learned Testing

When testing this Mushroom Marsala-Style Tagliatelle (no wine), I found that the key to a great sauce is properly browning the mushrooms. Don’t rush this step—allowing them to caramelize releases their natural umami, which makes the sauce incredibly flavorful. Using vegetable broth instead of wine doesn’t diminish the depth; it actually creates a more approachable flavor, especially for those avoiding alcohol in cooking.

Also, reserving pasta water is a game-changer. It helps marry the sauce and pasta, creating a silky texture that coats each tagliatelle ribbon perfectly. Fresh herbs at the end brighten the dish and balance the richness beautifully.

Freezer-Friendly Notes

This dish is best enjoyed fresh, but you can freeze leftovers if needed. Place cooled pasta in an airtight container and freeze for up to 2 months. To reheat, thaw overnight in the fridge and warm gently in a skillet with a splash of vegetable broth or water to loosen the sauce. Avoid microwave reheating to prevent drying out the pasta.

Ask & Learn

Can I use other types of mushrooms?

Absolutely! Feel free to experiment with shiitake, portobello, or oyster mushrooms. Each variety brings its own unique flavor and texture, which can add new dimensions to the dish.

Is there a substitute for tagliatelle?

Yes, you can use fettuccine, pappardelle, or any other broad, flat noodles. These types hold the sauce well and provide a similar mouthfeel.

Can I make this recipe ahead of time?

You can prepare the mushroom sauce a day in advance and store it in the fridge. When ready to serve, gently reheat the sauce and toss with freshly cooked tagliatelle for the best texture.

What can I serve with this pasta?

This dish pairs wonderfully with a crisp green salad or a side of Easy Garlic Bread for soaking up any extra sauce.

One Pan, More Ideas

Try a variation like Mushroom Thyme Pearl Couscous Pilaf for a grain-based twist on earthy mushrooms and herbs.
If you love mushrooms, don’t miss out on savory Mushroom Tacos — they offer a completely different flavor profile that’s just as satisfying.
Pair your pasta with a side of Easy Garlic Bread to add a crunchy, buttery component that everyone will love.

Bring It Home

This Mushroom Marsala-Style Tagliatelle (no wine) is proof that you don’t need alcohol to craft a deeply flavorful, restaurant-worthy pasta dish. With simple ingredients and an easy technique, you get a meal that’s both hearty and elegant. The mushrooms provide that classic Marsala earthiness, while the broth-based sauce keeps it light and accessible. Whether you’re cooking for family or entertaining friends, this recipe is sure to impress and satisfy every time.

Give it a try for your next pasta night—you might just find your new favorite comfort food!

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