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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!
Christine LaCoste says
I made this and it was so easy with such little ingredients. My husband loved. He said why haven’t you ever made this? Lol I will be making it again.
I will double the recipe. We like left overs. Three of us ate it with some left over..
I followed the recipe exact and was perfect.
Thanks
Erren's Kitchen says
I’m so glad it was such a hit Christine 🙂
Ryan says
I added some bacon and chilli which made this amazing!!
Erren's Kitchen says
That sounds amazing Ryan, glad you liked it 🙂
Emma says
Absolutely delicious. I didn’t put the wine in as my 2 year old was having it with us and it was still just as yummy. I followed the recipe expecting their to be loads as it says it’s for 4 but I could have had way more as they just wasn’t enough
Erren's Kitchen says
I’m so glad you liked it Emma, thank you 🙂
Kelsey says
Absolutely amazing 🤩 really easy. Just perfect 👌
Erren's Kitchen says
Thank you so much Kelsey 🙂
Frehiwot says
I am just wondering if the white wine is optional? Cant I make that water or milk instead? I really want to know/
Erren Hart says
You can omit the wine. It will work just fine.
Deb says
Ideal quick evening meal and was delicious
Erren's Kitchen says
I’m so pleased you enjoyed it Deb 🙂
Tom French says
This Recipe is absolutely amazing, the whole family enjoyed it thank you so much.
Erren's Kitchen says
I’m so glad you all enjoyed it 🙂
Kirk Swann says
Great recipe, I recommend adding half a nutmeg with some ham when you add the cream and wine, compliments the sauce hugely.
Kirk Swann says
*Grated nutmeg
Erren's Kitchen says
Thank you, that’s a great idea 🙂
Nadir says
Hi there… this recipe looks great.. can i use something non-alcoholic instead of white wine? What do you recommend?
Erren Hart says
Hi, I would use a splash of vinegar. You’d be surprised how much it boosts the flavors.
Dahlia P says
Nadir, if the alcohol is the problem then don’t fret! The alcohol will cook off and you’ll be left with just great wine flavour.
Vikki says
Very tasty and so easy to make! Tastes just like it was served up at a restaurant. Thanks for sharing with us!
Erren's Kitchen says
Hi Vikki, I’m so glad you liked it 🙂
Amanda says
Really good recipe and we added chicken and pancetta to make it even better!
Erren's Kitchen says
Thank you Amanda, that sounds delicious, you can’t go wrong with adding pancetta 🙂