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This 25-minute Creamy Tagliatelle and Mushrooms recipe makes a great pasta dish using mushrooms, parsley, white wine, garlic, and butter.
Serve this fantastic recipe with Homemade Garlic Bread for a delicious Italian meal you’ll love!
What could be better than a big bowl of pasta smothered in a creamy sauce? I’ll tell you what – adding some garlicky, buttery mushrooms to it!
Do you ever get that irresistible urge for a big, steaming bowl of creamy pasta? This recipe not only hits the spot, but oh my goodness, this dish is so yummy that it’ll have you doing a happy dance around the kitchen! Let’s face it, you might not be able to wait until your food is on your plate before sneaking a few bites.
Delicious By Design
We created this recipe to provide a delicious and easy meal option by combining traditional Italian ingredients. The dish features the savory taste of cremini mushrooms and a creamy white wine sauce infused with garlic and parsley, resulting in a rich and flavorful meal.
Ingredient Spotlight
Our Creamy Tagliatelle and Mushrooms recipe puts mushrooms in the spotlight. We opted for cremini mushrooms due to their firm texture and rich earthy flavor. Alternatively, white mushrooms can be used for a milder taste or wild mushrooms for a more intense flavor profile. Regardless of your choice, mushrooms are a nutritional powerhouse, providing vitamins, minerals, and antioxidants while being low in calories.
Make It Your Own
This dish can be easily customized to suit your taste or needs.
- To make a lighter version of the dish, use nonfat cream mixed with flour to thicken the sauce.
- Add vegetables like spinach or zucchini for more nutrition and color.
- For a heartier meal, add grilled chicken or steak.
- Customize the ingredients by trying different pasta shapes, herbs, and spices and experimenting with different types of cheese.
Erren’s Top Tips
- To clean the mushrooms, use a damp paper towel or a dishtowel to remove any dirt one at a time. Cleaning mushrooms with water will make them waterlogged. Mushrooms absorb water like little sponges, and they won’t brown nicely when cooked if they are full of water.
- If you feel you must use water, lightly rinse the mushrooms with cool water and pat dry with paper towels, but do not soak them.
- When cooking mushrooms, don’t overcrowd the pan. Cook mushrooms in a pan with a good amount of surface area. You want to be able to spread the mushrooms in a single layer to allow contact with the hot pan and let moisture evaporate quickly so they brown nicely.
Storage & Freezing Instructions ❄
Storage:
Store any leftovers in an airtight container. Refrigerate the container for up to 3 to 4 days after allowing it to cool to room temperature. This ensures the dish stays fresh and ready to enjoy for another few days.
Reheating:
Warm individual servings in the microwave or larger portions on the stovetop to reheat. To maintain moisture, add a splash of water or cream while reheating. Stir occasionally until heated through, ensuring even distribution of heat.
Freezing:
After portioning the cooled pasta and sauce into freezer-safe containers, label them with the date and contents and freeze them for up to 1 to 2 months. When ready to enjoy, thaw the frozen dish overnight in the refrigerator before reheating, following the instructions above.
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Let’s Make Creamy Tagliatelle and Mushrooms
Ingredients
- 2 tablespoons butter chopped
- 1 tablespoon olive oil
- 1 onion chopped
- 3 garlic cloves chopped
- 8 ounces cremini mushrooms sliced
- ½ cup white wine
- ½ cup whipping cream or half and half
- 1 tablespoon fresh parsley chopped
- 8 ounces dried Tagliatelle
- salt and pepper to taste
- Parmesan cheese for serving
Instructions
- Cook the pasta in a large pot of boiling water until quite al dente (it will finish cooking in the sauce).
- Meanwhile, melt the butter with the oil in a large frying pan on medium-high heat and sauté the onion until soft. Add the garlic and sauté another minute.
- Add the mushrooms and cook until soft. Season well with salt and pepper.
- Add white wine and cook until it reduces by half. Then add the cream, simmer for 5 minutes, then add the parsley and check the seasoning again.
- Toss the pasta through the sauce, sprinkle with Parmesan cheese, and serve.
Tips + Notes
- To clean the mushrooms, use a damp paper towel or a dishtowel to remove any dirt one at a time. Cleaning mushrooms with water will make them waterlogged. Mushrooms absorb water like little sponges and they won’t brown well when cooked if they are full of water.
- If you feel you must use water, you can lightly rinse the mushrooms with cool water and pat dry with paper towels, but do not soak them.
- When cooking mushrooms, don’t overcrowd the pan. Cook mushrooms in a pan with a good amount of surface area. You want to be able to spread the mushrooms in a single layer to allow contact with the hot pan and let moisture evaporate quickly so they brown nicely.
Nutrition Information:
Step By Step Instructions
Prepare the Pasta: In a large pot, bring water to a boil. Add 8 ounces (about 227 grams) of dried Tagliatelle pasta to the boiling water. Cook the pasta until it is slightly underdone, usually about 8-10 minutes. Remember, it will finish cooking later in the sauce. Once cooked, drain the pasta, reserving a small amount of the cooking water.
Sauté the Aromatics: In a large frying pan, melt 2 tablespoons of chopped butter and 1 tablespoon of olive oil over medium-high heat. Add 1 chopped onion to the pan and sauté until it becomes soft and translucent, which usually takes about 3-4 minutes. Then, add 3 chopped garlic cloves to the pan and continue to sauté for another minute until the garlic becomes fragrant.
Cook the Mushrooms: Now, add 8 ounces (about 227 grams) of sliced cremini mushrooms to the pan. Cook the mushrooms until they are soft and tender, which typically takes about 5 to 7 minutes. Don’t forget to season the mushrooms well with salt and pepper to enhance their flavor.
Create the Creamy Sauce: Once the mushrooms are cooked, it’s time to add the liquid ingredients. Pour in 1/2 cup (about 120 milliliters) of white wine and let it simmer until it reduces by half, which usually takes about 2-3 minutes. Then, pour in 1/2 cup (about 120 milliliters) of whipping cream or half and half.
Allow the sauce to simmer gently for about 5 minutes, allowing it to thicken slightly. Finally, add 1 tablespoon of freshly chopped parsley to the sauce and check the seasoning again, adjusting with salt and pepper as needed.
Combine and Serve: Now, it’s time to bring everything together. Add the drained pasta to the sauce in the frying pan. Toss the pasta gently until it is evenly coated with the creamy mushroom sauce. Sprinkle some Parmesan cheese over the top for an extra burst of flavor. Serve the Creamy Tagliatelle and Mushrooms hot, and enjoy the delicious combination of flavors and textures!
Nicki says
We loved this recipe! My daughters ask me to make it frequently!
Erren's Kitchen says
That’s fantastic to hear! It’s always a win when the family loves a recipe. I’m delighted to know that your daughters enjoy it! Thank you for leaving such wonderful feedback!
Pauline says
Oh my gosh!!!! I am a recipe attic, and I can not tell you how much I love this one!!!!! I was so sad that there were no leftovers. I made this a main course by adding chicken. It was amazing!!!!!
Erren's Kitchen says
I’m thrilled to hear that you loved the Creamy Tagliatelle and Mushrooms recipe! Adding chicken sounds like a fantastic idea to turn it into a hearty main course. It’s always a good sign when there are no leftovers – a clear indicator of a delicious meal. Thank you for sharing your positive feedback!! I hope you decide to try more recipes! 😊
Des says
Simple ingredients always goes a long way!! This is an amazing recipe and I recommend this dish.
Erren Hart says
Thank you for the rave review! Happy cooking!
Lalo says
The recipe is great, but the instructions section is missing the part about the wine
Erren Hart says
I’m delighted to know that you enjoyed the recipe. The wine is added after the garlic. Thank you for trying it out and sharing your experience.
Mark Hastings says
this was beautiful, did my own little twist by adding spinach and diced bacon. this is a new favourite meal of mine. thank you
Erren Hart says
Wow, Mark, that sounds incredible! We’re so glad you enjoyed the Creamy Tagliatelle and Mushrooms recipe – adding spinach, and diced bacon is an inspired twist. It sounds like you’ve made it your own favorite meal – thank you for sharing it with us!
Aaron Simps says
is soooo good had to leave a review really easy to make and super tasty!
Erren Hart says
Hi Aaron, Thank you for the kind words. We appreciate the feedback, and we’re so pleased you enjoyed the recipe so much!
Linda Robinson says
I made this recipe exactly as listed. It was delicious. We loved the smooth taste and the earthy flavor. The flavors are so simple yet beautifully developed. Each diner used a bit of crushed red pepper, and this complimented the dish perfectly. I might use a little more wine and cream the next time, but not too much. This is a keeper! Thank you!
Erren Hart says
Thank you for the feedback! We’re so glad you enjoyed your experience and hope you’ll come back to try more recipes!
ZAFAR says
Added chilli flakes, swapped wine for water, tried double cream instead, can’t believe how nice it turned out. Bless you and thank you 😅
Erren Hart says
You’re very welcome, Zafar! So glad you enjoyed it! 🙂
Nathline Dias says
The recipe was very good, but I found the proportions in the recipe card wrong. The quantities of wine and cream were too less. The recipe was dry. I had to add a lot more cream to make it creamy. It then turned out very delicious. I enjoyed it with garlic bread.
Erren's Kitchen says
I’m glad it turned out ok in the end Nathline, sometimes it can depend on the individual product, but you adjusted it well. Thank you for the feedback 🙂
Erren's Kitchen says
Thank you so much. Alissa!! We are so happy that it was delicious for you and even kid approved! Thank you for taking the time to leave feedback! ❤️