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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!
Michele says
This is delicious, my husband, who is very fussy, loved it and even took the leftovers to work with him for lunch the next day. Thank you for this recipe 🙂
Erren's Kitchen says
Did he, wow that is awesome to hear, thank you Michele!
KJ says
recipe is very clear explained. I have added extra plum tomatoes. It has been delicious. thanks!
Erren's Kitchen says
Thank you KJ!
Cheryl Fisher says
Erin, If I wanted to add diced chicken would I saute it with the onions and then the mushrooms, then adding the wine and cream and pasta? Or would I saute the diced chicken until not pink, then remove from heat and add it later when combining the pasta and sauce? Thanks for such a tasty dish.
Erren's Kitchen says
To be honest Cheryl both could work, you will get the chicken flavor using it at the beginning, cook the onion and then add chicken otherwise the onion won’t cook properly, touch base when you’ve made it and let me know how it worked out for you!
Jae says
Made this as I love this dish at my local Italian! Best recipe I’ve seen!
Erren's Kitchen says
I’m glad you enjoyed it, Jae!
Thomas Nicholson says
Fantastic dish, my wife’s favourite and now apparently we don’t need to go to the local Italian restaurant anymore. Made a batch for another day.
Thanks
Erren's Kitchen says
That is amazing to hear Thomas, thank you and glad you both enjoyed it, and what a compliment!
michelle hamilton says
Hi Erren
I just love some of your recipe. i want to use white wine but do not know what
kind to buy so that my sauces don’t taste so bad after I cook the recipe can you
tell me a name of a white to buy be sides vermouth . Really trying to learn !!!!!!!!!
Erren Hart says
Hi Michelle. The best advice I can give is to use a wine you like to drink. If you enjoy the taste when you drink it, you’ll like it in your food too. Just be aware wine doesn’t keep long once opened (it will go sour) so don’t buy a wine you plan to just use for cooking. Dry Vermouth is a good substitute as it won’t go bad. I cook with it a lot.
Pete Colson says
Made this for the first time this week and we both absolutely loved it!
We made it with another new find, La Pasta di Aldo’s Tagliatelle al Tartufo and the result was incredibly tasty. We used creme fraiche instead of cream and missed out the parsley as didn’t have any.
Erren Hart says
Hi Pete, That’s wonderful to hear! Thanks for letting me know!
Lindsay says
New family FAVORITE. Added some kale for color and peppery flavor.
Erren's Kitchen says
Lindsay, That does sound delicious!
Kavita Singh says
Erren thank you for sharing this super delicious recipe!
Erren says
You’re quite welcome, Kavita! 🙂
Jay says
What could I use instead of white wine ?
Erren's Kitchen says
Hi Jay, It depends are you after something non-alcoholic, if you don’t like wine you can just leave it out! Or instead of wine, Vermouth?