15-Minute Creamy Mushroom Tagliatelle (Edit recipe)

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.

5 minutes

10 minutes

Difficulty:

Easy

Show nutritional information

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
Calculated per serving.

by scarlatifamilykitchen

View original recipe

Serves: 4

Ingredients

1 whole Shallot
4 cloves Garlic
8 oz Crimini Mushrooms
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)
.5 tsp Black Pepper
1 Tbsp fresh Thyme, leaves only
.25 cup White Wine, dry (chardonnay, sauvignon blanc or pinot grigio)
1 cup Heavy Cream (Whipping Cream)
.5 oz Parmigiano Reggiano, 1/4 cup, plus extra for serving (if desired)

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Process

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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.