Description
This 15-Minute Creamy Mushroom Tagliatelle is a quick and elegant pasta dish featuring tender tagliatelle tossed in a luscious garlic cream sauce with sautéed cremini mushrooms, fresh thyme, and a splash of white wine. Finished with Parmigiano-Reggiano, it’s comforting, flavorful, and perfect for busy weeknights or a cozy dinner in.
Ingredients
Scale
- 1 medium shallot, finely minced
- 4 cloves garlic, minced
- 8 oz cremini mushrooms (baby bella), sliced
- 8 oz tagliatelle pasta
- 2 tbsp extra virgin olive oil
- 2 tbsp unsalted butter
- 1 tsp kosher salt, plus extra for salting the pasta water
- 1/2 tsp black pepper
- 1 tbsp fresh thyme leaves
- 1/4 cup dry white wine (chardonnay, sauvignon blanc, or pinot grigio)
- 1 cup heavy cream
- 1/2 oz Parmigiano-Reggiano, freshly grated (about 1/4 cup), plus extra for serving
Instructions
- Bring a large pot of salted water to a boil. Cook tagliatelle according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
- Meanwhile, heat olive oil and butter in a large skillet over medium heat.
- Add shallot and cook until softened, about 2 minutes. Stir in garlic and cook for 30 seconds until fragrant.
- Add sliced mushrooms, salt, pepper, and thyme. Cook for 5–6 minutes, stirring occasionally, until mushrooms are browned and tender.
- Pour in white wine and simmer for 1–2 minutes, scraping the bottom of the pan to deglaze.
- Reduce heat to low, stir in heavy cream, and simmer until slightly thickened, about 2 minutes.
- Add drained tagliatelle and toss to coat in the creamy mushroom sauce. Add reserved pasta water a little at a time if needed to loosen the sauce.
- Stir in grated Parmigiano-Reggiano, adjust seasoning, and serve immediately with extra cheese on top.
Notes
- Cook pasta until just al dente, as it will continue to absorb sauce when tossed.
- For extra depth, add a splash of lemon juice or zest before serving.
- You can substitute tagliatelle with fettuccine or pappardelle.
- To make it vegetarian, ensure the Parmigiano-Reggiano is made with vegetarian rennet.
Nutrition
- Serving Size: 1 bowl
- Calories: 580
- Sugar: 5g
- Sodium: 590mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 95mg
Keywords: creamy mushroom tagliatelle, pasta with mushrooms, quick pasta recipe, 15 minute dinner, Italian pasta