![A close-up photo of a white plate overflowing with creamy tagliatelle pasta and sliced portobello mushrooms. A silver fork rests on the side of the plate. [Erren's Kitchen logo] text is visible in the background.](https://www.errenskitchen.com/wp-content/uploads/2018/10/Creamy-Tagliatelle-Mushrooms--683x1024.jpg)
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!
Kathi says
How about a vegan version of this?
Erren's Kitchen says
I’m sure everything I have used you can get vegan friendly replacement. Have a go and let me know!
sara says
i have made this and its definitely gorgeous but i also added a breast of chicken that was cut up and fried with it. Thus making it chicken mushrooms, cream, wine! whats not to love!
Erren says
Hi Sara, sounds lovely! I’m glad you enjoyed it! 😊
John the baptist says
disgraceful I just think wine is haram in the christion holy jesus religion
Erren says
Ok, John. Well you can always omit the wine.
Mary says
This is very good and came together quickly! I m going to try thyme next go round and possibly some fresh basil.
Murdi says
Great, quick and easy dish I can knock out after work while my girlfriend studies (and also half a bottle of wine left to have a glass each… after I finished cooking with it….). Thanks!
Erren says
What great feedback, Murdi! I’m so glad you and your girlfriend enjoyed it! 😊
Anne G says
Can I cook this amazing sounding dish in advance and reheat please? Would so welcome your help.
Erren says
Hi Anne, I would make the sauce ahead and make the pasta when you plan to serve.
Kinga says
when it says whipped cream, is it the same whipped cream people put on strawberries and in their mouths? Or? Can someone send me a pic of what kind of whipped cream they are using, please.
Erren says
It’s whipping cream, but you can use single or double cream in the UK or half and half in the US.
Brian says
Do you just throw dry pasta into the mix or should you cook it first? The instructions aren’t totally clear in this regard. Sauce smells amazing though
Erren says
Oh Brian, I’m just getting this and I feel awful! Hopefully you cooked the pasta separately and your dinner wasn’t ruined. I just updated the post yesterday and must have unintentionally deleted that step. 😟 please tell me you didn’t have to order take out!
Richard says
Outstanding! I used pappardelli instead and added a sprig of thyme. Really, really good…thank you Erren from Texas!
Erren says
Thank you, Richard from Texas! Comments like this make my day! 😀
Angie | Big Bear's Wife says
I want this for dinner tonight! I love anything that has mushrooms in it and I’m a pasta LOVER big time!