Chickpea and Mushroom Marsala from Fresh Italian Cooking for the New Generation

Chickpea & Mushroom Marsala

Why We Love This Recipe

Between the sautéed mushrooms, chickpeas, and the wine, there’s so much flavor in this vegetarian remake of Chicken Marsala you’ll never miss the meat. Bonus: It’s simple enough for a weeknight dinner.

About Fresh Italian Cooking for the New Generation

Alexandra Caspero Lenz’s Fresh Italian Cooking for the New Generation is our new favorite Italian cookbook. Not only are all of the 100 recipes vegetarian (with over 70 that can be made vegan!), but they’re all lighter, healthier versions of traditional dishes. Bulking up pasta dishes with vegetables keeps calories in check without sacrificing flavor—and we love this!

Some of our favorite recipes include:

  • Lentil Bolognese with Rigatoni
  • Balsamic Mushroom Pasta
  • Caramelized Onion Fettuccine
  • Carbonara with Tempeh Bacon
  • Mini Eggplant Timbales
  • Wild Mushroom Ragu with Creamy Polenta
  • Lemon Chickpea Soup
  • Tofu Ricotta

Purchase This Book

Fresh Italian Cooking for the New Generation by Alexandra Caspero Lenz is available on

Chickpea and Mushroom Marsala

Chickpea and Mushroom Marsala

Reprinted with permission from Fresh Italian Cooking for the New Generation by Alexandra Caspero Lenz, Page Street Publishing Co. 2016. Photo credit: Jennifer Blume


  • 8 oz (230g) wide egg noodles
  • 2 tbsp (30 g) butter, divided
  • 10 oz (280 g) white, cremini or baby portobello mushrooms, sliced
  • Salt and freshly ground black pepper
  • 2 cloves garlic, minced
  • 1 cup (165 g) chickpeas, cooked, rinsed
  • and drained if canned
  • 1 tbsp (15 g) flour
  • 2/3 cup (157 ml) Marsala wine, preferably dry
  • 1/3 cup (78 ml) water
  • 1 tsp balsamic vinegar
  • ½ cup (15 g) fresh parsley leaves, chopped


  1. Bring a large pot of salted water to a boil. Add the egg noodles and cook until al dente. Drain and set aside.
  2. Heat 1 tablespoon (15 g) butter in a large skillet over medium heat until melted and starting to sizzle. Add the sliced mushrooms, season with a generous pinch each of salt and pepper and cook, stirring occasionally, until mushrooms are seared and cooked through, about 6–8 minutes. Add the garlic and drained chickpeas and stir to combine. Sprinkle the flour over the mushroom and chickpea mixture, and stir a few times until flour is toasted and no longer white. Take care not to mush the beans and mushrooms together.
  3. Add the Marsala wine and water to the pan, using a wooden spoon or silicone spatula to scrape up any browned butter bits. Reduce the heat to medium low and cook, stirring occasionally, until the sauce thickens, about 5–6 minutes. Remove from heat and stir in the remaining 1 tablespoon (15 g) of butter, balsamic vinegar and parsley. Season with salt and pepper to taste, if necessary, and serve over cooked
  4. egg noodles.
  5. VEGAN VERSION: Replace butter with non-dairy butter, same amount. Replace egg noodles with egg-less noodles.

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