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Creamy Mushroom Tagliatelle in 30 Minutes Recipe

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4.2 from 29 reviews

A rich and creamy mushroom tagliatelle recipe that comes together in just 30 minutes. Featuring sautéed brown mushrooms, garlic, shallots, thyme, and a luscious cream sauce enhanced with Parmesan cheese and a hint of lemon juice, this comforting pasta dish is perfect for a quick yet indulgent weeknight dinner.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Pasta

  • 500 g tagliatelle pasta (cooked according to package instructions)

Mushroom Sauce

  • 250 g brown mushrooms, sliced
  • 2 sprigs thyme, leaves picked
  • 3 cloves garlic, minced
  • 1 shallot, finely diced
  • 3 tbsp white wine (optional)
  • 300 ml single cream (heavy cream for North America)
  • 25 g Parmesan cheese, grated (plus extra for serving)
  • 1/2 bunch parsley, chopped
  • 1 lemon, juice only
  • Salt, to taste
  • Pepper, to taste
  • 1 tbsp olive oil

Instructions

  1. Cooking the pasta: Bring a large pot of salted water to a rolling boil. Add the tagliatelle and cook according to package instructions until al dente. Reserve one cup of the starchy pasta water before draining the pasta. Set the pasta aside.
  2. Browning the mushrooms: While pasta cooks, heat 1 tablespoon of olive oil in a nonstick frying pan over medium-high heat until shimmering. Add the sliced mushrooms along with the thyme leaves and sauté until the mushrooms turn golden brown, about 5-7 minutes. Add the diced shallot and minced garlic, continuing to cook for another 5 minutes until softened. If using, pour in the white wine now and allow it to reduce slightly.
  3. Making the cream sauce: Lower the heat to medium, then gently pour the single cream into the pan with the mushrooms. Bring the mixture to a gentle simmer and allow the sauce to thicken slightly. If the sauce seems too thick, gradually stir in some reserved pasta water to reach desired consistency.
  4. Finishing the pasta: Whisk the grated Parmesan cheese into the cream sauce until melted and combined. Season with salt, pepper, and a squeeze of fresh lemon juice to brighten the flavors. Toss the cooked tagliatelle into the sauce ensuring the pasta is well coated.
  5. Serving: Sprinkle the chopped parsley and extra Parmesan cheese over the pasta. Divide into bowls and serve immediately with a side of salad and crusty bread for a complete meal.

Notes

  • For a lighter version, substitute single cream with half-and-half or reduced-fat cream.
  • If white wine is unavailable, a splash of vegetable broth can be used as an alternative.
  • Reserve pasta water carefully as its starch content helps to create a silky sauce.
  • To enhance the flavor, freshly grate Parmesan cheese just before use.
  • Leftovers can be stored in the refrigerator for up to 2 days; reheat gently to prevent curdling of the cream sauce.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/creamy-mushroom-tagliatelle-in-30-minutes-recipe/