This homemade version is super rich and super creamy and the perfect addition to a tagliatelle pasta! A perfect Meatless Monday dinner and a great lunch the next day at school or work, if there is any left!
What is Tagliatelle?
Tagliatelle are long, flat ribbons of pasta that are almost identical to fettucine in color, width, and length (they can vary slightly in thickness). Tagliatelle comes from a different region in Italy than fettucine does, so even though the names are different they can be used interchangeably. However, tagliatelle does sound a little fancier, doesn’t it?
Mushroom Pasta Ingredients
WINE Wine adds richness and flavor to the dish. Be sure to let it simmer so the alcohol can cook out. You can switch out the white wine for a deep burgundy or Bordeaux when deglazing the pan if you’d prefer. PASTA If tagliatelle or fettuccine aren’t handy, penne, rotini, or orecchiette pasta will do just fine! Look for heftier shapes of paste that the sauce can cling to. MUSHROOMS Get creative with the mushrooms! Choose shiitakes, or porcini, or even thin slices of portobellos. If you have dried mushrooms, they can be rehydrated and added to this recipe as well!
How to Make Mushroom Tagliatelle
Tips for Success
Cook the pasta until it is just al dente since it will continue to cook when it’s added back to the pan. Deglazing the pan is a very important step. Simply scrape the bits from the bottom of the pan while stirring in the wine, those little bits = big flavor! Using room temperature cream cheese will make it easier when it is time to blend with the cream and other cheeses.
Storing Creamy Mushroom Tagliatelle
Keep mushroom tagliatelle in an airtight container in the fridge for up to 4 days. To reheat, add a little cream or milk to the pan and gently stir the pasta until steaming hot. Refresh with salt and pepper and enjoy! Serve alongside cheesy garlic breadsticks and some roasted tomatoes. Don’t forget a nice glass of red wine! Sounds like a
Easy Weeknight Pasta Dishes
Fusilli with Meat Sauce – 30-minute meal Bucatini all-Amatriciana – with fresh basil Orecchiette with Brussels Sprouts – a one-pot meal Linguine Carbonara – rich & creamy Penne alla Vodka – with creamy vodka tomato sauce Easy Shrimp Scampi Recipe – ready in 10 minutes Farfalle with Creamy Bacon Sauce – elegant but easy Chicken Mushroom Pasta – perfect for a quick weeknight meal
Did you love this Creamy Mushroom Tagliatelle? Be sure to leave a rating and a comment below! 5 from 32 votes↑ Click stars to rate now!Or to leave a comment, click here! Creamy Mushroom Tagliatelle Mushroom pasta sauce on a bed of tagliatelle, this dish is sure to impress the whole family! Save Saved Pin Prep Time 10 minutes minutesCook Time 25 minutes minutesTotal Time 35 minutes minutes Servings 4 servings Author Holly Nilsson Cook ModePrevent your screen from going dark Ingredients 1x2x3x▢ 8 ounces tagliatelle or long pasta such as linguine▢ ½ small onion diced▢ 8 ounces mushrooms brown or white, sliced▢ 1 tablespoon olive oil▢ 2 cloves garlic minced▢ ½ cup white wine▢ 1 ⅓ cup heavy whipping cream▢ 4 ounces cream cheese▢ ½ cup grated Parmesan cheese divided▢ salt and black pepper to taste ▢ chopped fresh parsley for garnish Instructions Cook pasta according to package instructions. Drain, reserve 1 cup of pasta water.In a large skillet, saute onion and mushrooms in olive oil until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.Add the wine to deglaze and loosen any bits off the pan and simmer until the wine has almost evaporated, about 3-4 minutes.Add the cream and cream cheese and stir until smooth. Simmer 5 minutes or slightly reduced and thickened. Stir in the pasta and half of the parmesan cheese. Toss to combine adding a little bit of the reserved pasta water if needed (you may not need all of it). Season with salt and pepper to taste. Garnish with remaining cheese and parsley if desired. NotesAny kind of mushrooms can be used in this recipe (add extra if you’d like). You may or may not need all of the pasta water. 5 from 32 votes Nutrition InformationCalories: 596 | Carbohydrates: 47g | Protein: 17g | Fat: 36g | Saturated Fat: 20g | Cholesterol: 153mg | Sodium: 285mg | Potassium: 436mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1198IU | Vitamin C: 3mg | Calcium: 229mg | Iron: 2mg Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used. Course Dinner, Entree, Main Course, Pasta Cuisine American © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
