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Bring a large pot of well-salted water to a boil.
Meanwhile, in a 12-inch skillet, heat the oil and butter over medium-high heat. Add the mushrooms, stir to coat, and then spread into an even layer and cook, undisturbed, until browned on the bottom, 6 to 8 minutes. Continue cooking, stirring often, until tender, about 3 minutes. Add the Marsala and stir until evaporated, about 1 minute. Add the shallots, garlic, rosemary, 1-1/2 tsp. salt, and 1/2 tsp. pepper and cook for 1 minute. Add the broth and bring to a boil. Add the mascarpone and mustard and cook, stirring often, until thickened to the consistency of heavy cream, 3 to 5 minutes. Remove from the heat, add the parsley, and keep warm.
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Meanwhile, cook the pasta according to package directions until al dente. Reserve 1 cup of the pasta water, drain the pasta, and return it to the pot. Toss the pasta with the sauce, loosening with some pasta water, if necessary. Season to taste and serve.
nutrition information (per serving)-
Calories (kcal)- 500; Fat (g)- fat g 19; Fat Calories (kcal)- 170; Saturated Fat (g)- sat fat g 8; Protein (g)- protein g 17; Monounsaturated Fat (g)- 7; Carbohydrates (g)- carbs g 64; Polyunsaturated Fat (g)- 2; Sodium (mg)- sodium mg 580; Cholesterol (mg)- cholesterol mg 35; Fiber (g)- fiber g 5;
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