Spinach Mushroom Marsala-Style Rigatoni (no wine)
If you love hearty pasta dishes but want to skip the wine without sacrificing flavor, this Spinach Mushroom Marsala-Style Rigatoni (no wine) is your new go-to. It’s a comforting, savory meal that highlights the earthy mushrooms and vibrant spinach all tossed in a rich, aromatic sauce made with vegetable broth and fragrant herbs. This recipe brings the classic Marsala vibe to your dinner table, but with a twist—no wine needed, making it accessible and family-friendly. The rigatoni’s ridges hold onto every bit of that luscious sauce, making each bite a delight. Whether it’s a busy weeknight or a casual weekend dinner, this dish is a perfect balance of simplicity and indulgence.
Why This Recipe Works
What sets this Spinach Mushroom Marsala-Style Rigatoni (no wine) apart? First, the use of vegetable broth instead of wine means the sauce retains a deep, savory flavor without being overpowering. The sautéed mushrooms develop a meaty texture that pairs beautifully with tender spinach, while the rigatoni pasta serves as a perfect vessel for the sauce, thanks to its ridged surface and hollow center. The herbs—oregano and basil—bring out the Italian charm, and the Parmesan cheese adds just the right touch of umami and creaminess. The olive oil, garlic, and onion base create a fragrant backbone, ensuring each forkful is packed with layered flavors. Plus, it’s a quick, one-pot style meal that doesn’t skimp on taste or comfort.
Ingredient Notes
- 12 oz Rigatoni Pasta: Choose quality dried rigatoni for its ability to hold sauce well. Fresh pasta can be used but adjust cooking time accordingly.
- 2 cups Fresh Spinach, chopped: Fresh spinach adds a pop of color and nutrition. Baby spinach can be used as a substitute.
- 8 oz Mushrooms, sliced: Cremini or white button mushrooms work well. For a richer flavor, try baby bella mushrooms.
- 1 cup Vegetable Broth: Provides the base flavor for the sauce. Use a low-sodium version to control saltiness.
- 1 tablespoon Olive Oil: Use extra virgin olive oil for depth, but light olive oil works if preferred.
- 1 small Onion, diced: Yellow or white onions add sweetness and texture.
- 3 cloves Garlic, minced: Fresh garlic delivers essential aroma and flavor.
- 1 teaspoon Dried Oregano: Adds an earthy, slightly bitter note that complements mushrooms.
- 1 teaspoon Dried Basil: Brings a sweet, aromatic layer to the sauce.
- Salt and Pepper to taste: Enhances all the flavors.
- 1/2 cup Grated Parmesan Cheese: Adds a savory finish. Use a vegetarian Parmesan or a similar hard cheese if preferred.
Equipment at a Glance
- Large pot: For boiling the rigatoni pasta.
- Large skillet or sauté pan: To cook the mushrooms, spinach, and sauce.
- Wooden spoon or spatula: For stirring the ingredients.
- Colander: To drain the pasta.
- Measuring cups and spoons: For precise ingredient quantities.
Spinach Mushroom Marsala-Style Rigatoni (no wine) Made Stepwise
Step 1: Cook the Rigatoni
Bring a large pot of salted water to a boil. Add 12 oz rigatoni and cook according to package instructions until al dente. Drain well and set aside, reserving about 1/4 cup of pasta water for the sauce.
Step 2: Sauté Onions and Garlic
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until translucent and soft. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Step 3: Cook Mushrooms
Add the sliced mushrooms to the skillet. Cook for 6-8 minutes, stirring occasionally, until they release their moisture and begin to brown. This step intensifies their earthy flavor, which is crucial for this dish’s Marsala-style taste.
Step 4: Add Herbs and Broth
Sprinkle in 1 teaspoon dried oregano and 1 teaspoon dried basil. Stir to combine. Pour in 1 cup vegetable broth and bring to a simmer. Allow the mixture to reduce slightly, around 5 minutes, forming a rich, flavorful base.
Step 5: Incorporate Spinach
Add the chopped fresh spinach and cook for 2-3 minutes until wilted. The spinach will add a fresh, slightly sweet contrast to the savory mushrooms.
Step 6: Combine with Pasta
Add the cooked rigatoni to the skillet. Toss everything together, adding reserved pasta water a little at a time if the sauce needs loosening. Season with salt and pepper to taste.
Step 7: Finish with Parmesan
Remove from heat and stir in 1/2 cup grated Parmesan cheese. This step brings creaminess and depth to the dish. Serve hot, garnished with extra Parmesan if desired.
In-Season Flavor Ideas
- Swap mushrooms for oyster or shiitake varieties in fall to deepen the umami.
- Add fresh cherry tomatoes in summer for a pop of acidity and color.
- Include roasted butternut squash cubes for a touch of sweetness and texture.
- Top with toasted pine nuts or walnuts for crunch and richness.
Recipe Notes & Chef’s Commentary
This Spinach Mushroom Marsala-Style Rigatoni (no wine) shows that you don’t need alcohol to achieve complex, satisfying flavors. The secret is in the slow sautéing of mushrooms and the use of good-quality vegetable broth. Don’t rush the mushroom cooking step—they need time to brown properly for that signature depth.
- For a creamier sauce, stir in a splash of plant-based milk or a dollop of Greek yogurt at the end.
- Feel free to experiment with fresh herbs like thyme or rosemary for subtle variations.
- If you prefer a cheesier finish, swap Parmesan for Pecorino Romano or Asiago.
Storage & Reheat Guide
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat, adding a splash of vegetable broth or water to loosen the sauce. Microwaving is also fine—just cover and heat in short intervals, stirring midway to ensure even warming.
Your Top Questions
Can I use frozen spinach instead of fresh?
Yes, frozen spinach works well. Just thaw and squeeze out excess moisture before adding it to the skillet in Step 5 to avoid watering down the sauce.
Is it possible to make this recipe vegan?
Absolutely! Simply omit the Parmesan cheese or replace it with a vegan cheese alternative or nutritional yeast for a similar cheesy flavor.
What can I use instead of rigatoni pasta?
Penne, ziti, or even fusilli would work beautifully because they all have grooves or twists that hold onto the sauce well.
How do I enhance the mushroom flavor even more?
Try adding a splash of soy sauce or tamari when cooking the mushrooms to amplify the umami, or toss in some dried porcini mushroom powder if you have it on hand.
Explore More
- Craving something cheesy and layered? Try the Spinach Mushroom Alfredo Lasagna for a luscious baked dish.
- Looking for a lighter pasta option? The Creamy Garlic Spinach Orzo is a quick and creamy delight.
Bring It Home
This Spinach Mushroom Marsala-Style Rigatoni (no wine) is a must-make for anyone who loves rich, vegetable-forward pasta dishes without the fuss of alcohol. It’s comforting, flavorful, and suits a variety of occasions whether you’re cooking for yourself or entertaining friends. The balance between the earthy mushrooms, vibrant spinach, and the herby, cheesy sauce makes it a standout on any table. Plus, it pairs wonderfully with a crisp side salad or some crunchy garlic bread for a full meal experience. Give it a try tonight and enjoy a delicious, satisfying pasta that’s anything but ordinary.
Happy cooking!
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Spinach Mushroom Marsala-Style Rigatoni (no wine)
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add 12 oz rigatoni and cook according to package instructions until al dente. Drain well and set aside, reserving about 1/4 cup of pasta water for the sauce.
- In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until translucent and soft. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add the sliced mushrooms to the skillet. Cook for 6-8 minutes, stirring occasionally, until they release their moisture and begin to brown.
- Sprinkle in 1 teaspoon dried oregano and 1 teaspoon dried basil. Stir to combine. Pour in 1 cup vegetable broth and bring to a simmer. Allow the mixture to reduce slightly, around 5 minutes.
- Add the chopped fresh spinach and cook for 2-3 minutes until wilted.
- Add the cooked rigatoni to the skillet. Toss everything together, adding reserved pasta water a little at a time if the sauce needs loosening. Season with salt and pepper to taste.
- Remove from heat and stir in 1/2 cup grated Parmesan cheese. Serve hot, garnished with extra Parmesan if desired.
Notes
- For a creamier sauce, stir in a splash of plant-based milk or a dollop of Greek yogurt at the end.
- Experiment with fresh herbs like thyme or rosemary for subtle variations.
- Swap Parmesan for Pecorino Romano or Asiago for a cheesier finish.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently with added broth or water to loosen the sauce.
- Frozen spinach can be used if thawed and excess moisture is squeezed out before adding.
