Vegan Marsala

1 pint baby bella mushrooms, sliced
1/2 cup white or yellow onion, diced
1/4 cup black olives, sliced
3 cloves garlic, sliced
1/2 a jalapeno, minced

2 cups curly pasta
1 cup garbanzos

1/4 cup pasta water
1/2 cup olive brine
1/2 cup marsala wine
3 tbls and 1 tbl olive oil

1 tbl flour

2 tsps salt
1 tsp black pepper
1 tsp crushed pepper flakes

In a very large skillet cook pasta to al dente. Set aside, reserving 1/4 cup of the cooking liquid.

In the same skillet, saute mushrooms in 1 tbl oil, Add salt and pepper. When mushrooms are fragrant and darkened add onion. Saute until onion turns translucent. Add flour, olive brine, remaining oil, garlic, jalapeno and olive slices. Stir to combine. Simmer 3 minutes.

Add wine. Continue simmering 3-5 more minutes to thicken. Add crushed pepper flakes.

Turn off heat. Fold in pasta and garbanzos. Garnish with fresh parsley..

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