Cremini Mushroom Marsala with ZENB Rotini Pasta

A mushroom lover's dream, this recipe uses cremini mushrooms to create a low calorie dish with ZENB Rotini Pasta. With the option to make this vegetarian, this dish works for a variety of diets and lifestyles.

• 12 ounces ZENB Rotini Pasta made from 100% Yellow Peas, uncooked
• 2 teaspoons olive oil
• 1 tablespoon butter
• 4 shallots, thinly sliced
• 1/2 teaspoon each kosher salt & ground black pepper
• 1 pound sliced cremini mushrooms
• 1/2 cup sweet marsala wine
• 1/2 cup chicken stock
• 2 tablespoons Parmesan cheese
• 1 teaspoon balsamic vinegar
• 1/2 teaspoon white soy sauce
• 1/4 cup finely chopped Italian parsley

INSTRUCTIONS

1.

Cook ZENB Pasta as directed on package. Drain; keep warm.

2.

Meanwhile, heat oil and butter in large skillet on medium heat.Add shallots, salt & pepper. Cook 2-3 minutes stirring frequently until golden brown. Add mushrooms; cook 5-7 minutes on medium-high until edges begin to brown. Add wine and stock; bring to boil scraping up any browned bits from bottom of pan. Cook 3-4 minutes until liquid is reduced by half.

3.

Remove pan from heat; add pasta and remaining ingredients. Mix gently until cheese is melted and well combined. Garnish with additional ground black pepper before serving.