15-Minute Creamy Mushroom Tagliatelle
Quick and easy creamy mushroom tagliatelle is a delicious meal made in only 15 minutes. This vegetarian pasta dish is great for busy weeknights and filled with earthy flavors of fresh garlic, thyme, and shallots.
PREP TIME
5 minutes
COOK TIME
10 minutes
INGREDIENTS
12
Serves: 4
Ingredients
- 1 whole1 whole1 whole Shallot
- 4 cloves4 cloves4 cloves Garlic
- 8 oz8 oz8 oz Crimini Mushrooms
- 8 oz8 oz8 oz Tagliatelle Pasta
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil
- 2 Tbsp2 Tbsp2 Tbsp Unsalted Butter
- 1 tsp1 tsp1 tsp Kosher Salt, (plus extra for salting the pasta water)
- .5 tsp.5 tsp.5 tsp Black Pepper
- 1 Tbsp1 Tbsp1 Tbsp fresh Thyme, leaves only
- .25 cup.25 cup.25 cup White Wine, dry (chardonnay, sauvignon blanc or pinot grigio)
- 1 cup1 cup1 cup Heavy Cream (Whipping Cream)
- .5 oz.5 oz.5 oz Parmigiano Reggiano, 1/4 cup, plus extra for serving (if desired)
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Bring a large pot of water to a boil over medium-high heat on the stovetop.
- While the water is coming to a boil, finely mince the shallot and garlic and slice the mushrooms thinly.
- Salt the boiling water, stir in the tagliatelle pasta, and allow it to cook until al dente.
- While the pasta is cooking, heat the olive oil and butter in a large skillet over medium heat.
- When the butter stops foaming, add the shallots and mushrooms and season with the salt and pepper. Saute for 2-3 minutes until they are tender and lightly browned.
- Add the garlic and thyme leaves and saute for an additional minute.
- Deglaze the pan by adding the white wine and scraping the bottom of the pan to remove any stuck-on bits.
- Once the wine is mostly absorbed, stir in the heavy cream and parmesan cheese. Simmer for 1-2 minutes until the sauce thickens and slightly reduces.
- Drain all but 1/4 cup of the pasta water from the cooked pasta and add the reserved pasta water to the mushroom sauce.
- Add the drained pasta to the sauce and toss to combine. Serve with extra parmesan cheese, if desired.
Notes
Mushrooms - Use Cremini (Baby Bella), White, Procini or Chestnut Mushrooms. Pasta - Pappardelle or Fettuccine can be used as substitutes. Wine - Use vegetable broth as a substitute with a splash of lemon juice. Meat - Add grilled chicken, shrimp or steak. Plant-Based - Use a plant-based butter and parmesan alternative; cream can be substituted with full-fat canned coconut milk or a dairy-free unsweetened milk for a thinner sauce. Gluten-Free - Use gluten-free pasta. Leftovers - Store in an airtight container in the fridge for 3-4 days. Reheat on the stovetop over low heat with extra cream or in the microwave.
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About This Recipe
Show nutritional information
Coconut Free Entrées Nightshade Free Nut Free Other Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 540 |
| Fat: | 35 g |
| Carbohydrates: | 47 g |
| Protein: | 17 g |
| Cholesterol: | 98 g |
| Sodium: | 360 mg |
| Fiber: | 2 g |
| Sugars: | 4 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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