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 Amazon.com.
- 8 oz wide egg noodles
- 2 tbsp butter divided
- 10 oz white, cremini or baby portobello mushrooms sliced
- Salt and freshly ground black pepper
- 2 cloves garlic minced
- 1 cup chickpeas cooked, rinsed and drained if canned
- 1 tbsp flour
- ⅔ cup Marsala wine preferably dry
- ⅓ cup water
- 1 tsp balsamic vinegar
- ½ cup fresh parsley leaves chopped
- Bring a large pot of salted water to a boil. Add the egg noodles and cook until al dente. Drain and set aside.
- 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.
- 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
- egg noodles.
- VEGAN VERSION: Replace butter with non-dairy butter, same amount. Replace egg noodles with egg-less noodles.