Description
This silky, creamy pasta is loaded with tender tagliatelle noodles and earthy mushrooms coated in a luscious garlic-infused cream sauce. It’s a simple yet elegant dish—perfect for a cozy weeknight dinner or a special occasion.
Ingredients
Scale
- 12 oz (340g) tagliatelle pasta (fresh or dried)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 14 oz (400g) mixed mushrooms (cremini, shiitake, or button), sliced
- ½ cup (120ml) dry white wine (optional)
- 1 cup (240ml) heavy cream (or coconut cream for dairy-free)
- ½ cup (50g) grated Parmesan cheese (or nutritional yeast for vegan)
- 1 teaspoon fresh thyme (or ½ teaspoon dried)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Extra Parmesan (for serving)
Instructions
1. Cook the pasta
- Bring a large pot of salted water to a boil and cook tagliatelle according to package instructions until al dente.
- Reserve ½ cup of pasta water before draining.
2. Cook the mushrooms
- In a large pan, heat olive oil and butter over medium heat.
- Add onions and garlic, cooking for 2–3 minutes until softened.
- Add sliced mushrooms and cook for 5–7 minutes until they are browned and tender. Stir occasionally.
3. Deglaze the pan (optional)
- Pour in the white wine and let it cook for 2 minutes until slightly reduced. Skip this step if not using wine.
4. Make the sauce
- Lower the heat and add the heavy cream, Parmesan, thyme, salt, and pepper.
- Simmer for 3–4 minutes until the sauce thickens slightly.
5. Combine pasta and sauce
- Add the cooked tagliatelle to the pan and toss until the pasta is evenly coated in the sauce.
- If the sauce is too thick, add a splash of reserved pasta water until you reach your desired consistency.
6. Serve
- Garnish with fresh parsley, extra Parmesan, and a sprinkle of black pepper.
- Serve hot with a side of garlic bread or a fresh green salad.
Notes
- Add truffle oil for an extra indulgent touch.
- Swap tagliatelle for fettuccine or pappardelle if preferred.
- For a vegan version, use plant-based cream and nutritional yeast instead of Parmesan.