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Mushroom Tagliatelle Recipe

Mushroom Tagliatelle

Creamy mushroom tagliatelle is a simple yet elegant Italian pasta dish made with earthy mushrooms, garlic, cream, and Parmesan. Perfect for a cozy dinner or a special occasion, this dish offers rich flavor and a silky texture in every bite.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 Servings
Course: Main Course
Cuisine: Italian
Calories: 420
Ingredients Method Notes

Ingredients
  

  • Before you start cooking gather these fresh ingredients for the best flavor and texture:
  • 300 g tagliatelle pasta
  • 400 g mixed mushrooms cremini, shiitake, button
  • 2 cloves garlic minced
  • 1 small onion finely chopped
  • 2 tbsp olive oil
  • 150 ml vegetable broth
  • 100 ml heavy cream
  • 50 g grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh parsley for garnish

Method
 

  1. Cook tagliatelle in salted boiling water until al dente, about 8 minutes. Drain and set aside, reserving some pasta water.
  2. Heat olive oil in a pan over medium heat. Add chopped onion and minced garlic, cooking until translucent and fragrant, about 3 minutes.
  3. Add mushrooms to the pan and sauté until they release their moisture and turn golden brown, about 7 minutes.
  4. Pour in vegetable broth and heavy cream, simmering gently until the sauce thickens slightly, around 5 minutes. Season with salt and pepper.
  5. Add cooked tagliatelle to the sauce, tossing gently to coat. Use reserved pasta water to adjust sauce consistency if needed.
  6. Plate the pasta, sprinkle with grated Parmesan and fresh parsley, and serve immediately for the best flavor.

Notes

Use a mix of mushrooms for complex flavor and texture. Add a splash of white wine to the sauce for extra depth. For a vegan version, swap cream with plant-based cream and skip the Parmesan. Truffle oil makes a luxurious optional finish. Best served fresh, but leftovers can be reheated gently with a splash of cream or broth.