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Greg's Special Rotini with Mushrooms

Barilla Canada

"Rotini pasta in a Marsala wine and mushroom sauce with grated pecorino cheese makes as easy yet elegant dinner."
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10 m servings 287 cals
Original recipe yields 6 servings

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  1. Pour whole box of pasta into a large skillet (approximately 12 inches in diameter). Pour 2 1/2 cups of cold water into the pan, ensuring that the water covers the pasta. Add mushrooms and wine and turn the burner to high, then set your timer for 10 minutes (optional: add a bit of salt to taste).
  2. Cook on high, stirring occasionally, until almost all of the liquid has evaporated.
  3. Add sauce and gently heat through, stirring to combine.
  4. Remove from heat and stir in cheese and parsley. Serve immediately.

Nutrition Facts

Per Serving: 287 calories; 3.8 g fat; 47.8 g carbohydrates; 11.2 g protein; 10 mg cholesterol; 211 mg sodium. Full nutrition

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Read all reviews 4
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Two tweaks to make this a lunch for my husband, daughter and dear friend. I added 1 lb of chicken-tomato-basil sausage and subbed the parsley for lots of fresh basil. By consensus, the recipe ea...

This was very fast and easy to make! I couldn't find the Barilla mushroom sauce so I used half a bottle of Prego Alfredo Sauce instead. I also decided to add sausage to this recipe so I cooked ...

it was great. Very easy to make. Make sure you get the Pronto pasta, not the regular cooking pasta or you will need to change the cooking structure of it. Very easy for a weeknight. Would ma...

I couldn't give this recipe a 5, because I could not locate the sauce called for in the recipe as written. However, I subbed a jarred (15 oz) light alfredo sauce (I used the entire jar) and it ...