This creamy mushroom tagliatelle wraps you up like a warm blanket on a cold night. It’s everything you want in a bowl—creamy, savory, and done in just about the time it takes to set the table. I made this the first time after a grocery trip where I completely forgot half my list. But you know what I didn’t forget? Mushrooms and pasta. Add a little garlic, cream, and a splash of white wine (okay, maybe a glass for me too), and I had dinner sorted. If you’ve ever wanted a comforting dinner that tastes like it came from a fancy bistro, but you’re still in your sweatpants, this is that recipe. It’s simple enough for a weeknight, lush enough for company. And yes, you’ll be licking the spoon.
Table of Contents
- 1) Key Takeaways
- 2) Easy Creamy Mushroom Tagliatelle Recipe
- 3) Ingredients for Creamy Mushroom Tagliatelle
- 4) How to Make Creamy Mushroom Tagliatelle
- 5) Tips for Making Creamy Mushroom Tagliatelle
- 6) Making Creamy Mushroom Tagliatelle Ahead of Time
- 7) Storing Leftover Creamy Mushroom Tagliatelle
- 8) Try these Dinners next!
- 9) Creamy Mushroom Tagliatelle
- 10) Nutrition
1) Key Takeaways
- What makes this creamy mushroom tagliatelle stand out from other pasta dishes?
- What type of mushrooms work best for this creamy tagliatelle?
- Can you make this dish ahead of time for meal prep?
- How can you adjust this recipe to suit different dietary needs?
2) Easy Creamy Mushroom Tagliatelle Recipe
This creamy mushroom tagliatelle is a go-to when I’m craving something rich and comforting but don’t want to stand in the kitchen for hours. We’re talking creamy pasta easy recipes that actually deliver on flavor and simplicity. From chopping onions to twirling the last silky noodle around your fork, the whole thing takes about thirty minutes.
I first made this creamy mushroom tagliatelle on a weeknight that felt way too long. The mushrooms were the only fresh thing left in the fridge, and somehow that turned into this perfect, cozy bowl of creamy pasta. Funny how those “whatever’s left in the fridge” meals often turn out to be the best ones, right?
The sauce? Dreamy. Cream, garlic, and a splash of wine. The mushrooms soak it all up while the tagliatelle wraps itself around every spoonful like a big Italian hug. This recipe hits the mark for easy creamy pasta recipes with few ingredients, and I’ve never had leftovers last more than a day. Or an hour.
3) Ingredients for Creamy Mushroom Tagliatelle
Tagliatelle: This flat ribbon pasta grabs sauce like a pro. It holds onto every drop of that creamy mushroom goodness. If tagliatelle’s not around, fettuccine or pappardelle will do the trick.
Olive Oil: Just a drizzle to start the party. It helps soften the onions and mushrooms without stealing the show.
Garlic: Two cloves, minced. That sweet, sharp punch makes the cream and mushrooms sing together. No garlic? Don’t tell me. I don’t want to know.
Mushrooms: Go with button or chestnut mushrooms. Sliced thin. Let them brown properly and they’ll add that deep earthy flavor that makes creamy mushroom pasta so addictive.
Double Cream: Rich and velvety. This makes the sauce thick enough to coat the noodles without feeling heavy. You want smooth, not gluey.
Dry White Wine: Just a splash. It brightens the cream and mushrooms, balancing the richness with something a little sharp and light.
Onion: Finely chopped. Adds background sweetness and makes the garlic less harsh. Let it soften slowly, don’t rush it.
Salt and Black Pepper: Add both after tasting. The mushrooms soak up flavor fast, so don’t be shy, but taste as you go.
Fresh Parsley (Optional): A sprinkle on top gives freshness and color. Adds a bit of that “finished” look. Totally skippable though.
Grated Parmesan (Optional): For when you want an extra hit of umami on top. No judgment if your idea of “a sprinkle” is actually a mountain.
4) How to Make Creamy Mushroom Tagliatelle
Step 1. Start by boiling a large pot of salted water. Toss in the tagliatelle and cook until it’s al dente. Don’t overdo it. You want a little bite left. Scoop out a cup of pasta water before you drain it.
Step 2. While the pasta cooks, heat olive oil in a large pan over medium heat. Add the onion and cook until soft and almost translucent. It’ll smell sweet and buttery when it’s ready.
Step 3. Stir in the garlic. Let it cook just until fragrant. Not long, maybe a minute. Then add your sliced mushrooms. Let them sit still for a bit to brown—resist the urge to stir too much.
Step 4. Once the mushrooms are golden, pour in the white wine. Let it bubble for a few minutes to cook off the alcohol and pull up all those tasty brown bits from the pan.
Step 5. Lower the heat. Stir in the double cream. Watch the sauce thicken slightly and turn glossy. Season with salt and pepper. Now’s a good time to taste it.
Step 6. Toss the drained tagliatelle into the sauce. Mix gently but thoroughly. If it feels too thick, add a splash of that pasta water you saved. It works like magic.
Step 7. Serve warm with a sprinkle of parsley or a handful of grated parmesan if you like. That’s it. Just creamy pasta easy recipes at their finest.
5) Tips for Making Creamy Mushroom Tagliatelle
The best tip I can give you? Let the mushrooms brown. Don’t crowd the pan. Mushrooms are like introverts—give them space and they’ll open up. If they’re piled on top of each other, they’ll steam, not brown.
Cook your pasta in well-salted water. It’s your first shot at seasoning the dish, and it’s a small thing that makes a huge difference in flavor. You should taste the salt in the water—like the sea, but not like tears.
When stirring in the cream, keep the heat gentle. You want it to warm through and thicken slightly, not boil. And don’t skip the wine—it cuts through the richness and makes the whole dish feel lighter than it actually is.
6) Making Creamy Mushroom Tagliatelle Ahead of Time
Planning ahead? Smart move. This creamy mushroom tagliatelle actually tastes even better after a little rest. If you want to make it earlier in the day, just stop before tossing the pasta into the sauce. Store both separately.
Reheat the sauce gently on the stove, adding a splash of milk or reserved pasta water to loosen it if needed. Then mix in freshly cooked pasta and you’re golden. It holds up better than you’d expect.
This is one of those creamy pasta easy recipes that doesn’t suffer in the fridge. Great for lunchboxes or next-day dinners when you’re too tired to even look at the stove.
7) Storing Leftover Creamy Mushroom Tagliatelle
Store any leftovers in an airtight container in the fridge. They’ll keep for up to three days, though good luck making them last that long. In my house, they vanish by morning.
To reheat, add a little splash of milk or water and warm it gently on the stove. The cream sauce thickens in the fridge, so don’t skip that extra bit of liquid—it helps bring everything back to life.
If you’re a meal-prepper, this dish is a gift. Creamy shrimp pasta recipes easy to reheat? This one ticks the box. Make extra. Thank yourself later.
8) Try these Dinners next!
9) Creamy Mushroom Tagliatelle
Creamy Mushroom Tagliatelle – Creamy Pasta Easy Recipes for Weeknight Comfort
Ingredients
- 250g tagliatelle
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 300g mushrooms, sliced (button or chestnut work great)
- 150ml double cream
- 50ml dry white wine
- 1 small onion, finely chopped
- Salt and black pepper to taste
- Fresh parsley, chopped (optional)
- Grated parmesan to serve (optional)
Instructions
- Bring a pot of salted water to a boil and cook the tagliatelle until al dente. Reserve a little pasta water before draining.
- While the pasta cooks, heat olive oil in a large pan over medium heat.
- Add the chopped onion and sauté for 3 minutes until softened.
- Stir in the garlic and mushrooms. Cook until the mushrooms release their moisture and start to brown.
- Pour in the white wine and let it simmer for about 2 minutes.
- Lower the heat and stir in the cream. Simmer for another 2-3 minutes until the sauce thickens slightly.
- Season with salt and black pepper. If the sauce gets too thick, stir in a splash of reserved pasta water.
- Toss the cooked tagliatelle into the sauce, mixing well to coat every strand.
- Serve immediately with chopped parsley and grated parmesan, if using.
10) Nutrition
Serving Size: 1 bowl | Calories: 475 | Sugar: 3g | Sodium: 220mg | Fat: 22g | Saturated Fat: 10g | Carbohydrates: 55g | Fiber: 3g | Protein: 12g | Cholesterol: 40mg
4) How to Make Creamy Mushroom Tagliatelle
Step 1: Bring a large pot of water to a rolling boil. Salt it like the sea. Toss in the tagliatelle and cook until it’s just al dente. Drain and save a cup of the pasta water.
Step 2: While the pasta cooks, warm the olive oil in a large skillet. Add the finely chopped onion and cook until it softens and turns translucent.
Step 3: Toss in the garlic. Let it sizzle for about 30 seconds. Now add the sliced mushrooms. Cook until they shrink and start to brown around the edges.
Step 4: Pour in the white wine. Let it bubble up and reduce a bit. Breathe in that aroma. That’s dinner teasing you.
Step 5: Stir in the double cream. Let it simmer for about three minutes so the sauce thickens slightly. It should coat the back of a spoon.
Step 6: Season with salt and pepper. Stir in the cooked tagliatelle and a splash of that reserved pasta water if it looks too thick.
Step 7: Give everything a good toss so the pasta is completely coated. Finish with fresh parsley and a hit of grated parmesan, if you like.
5) Tips for Making Creamy Mushroom Tagliatelle
Let’s keep this dish simple and spot-on. For creamy pasta easy recipes like this one, ingredient timing matters. Don’t crowd your mushrooms. They need room to breathe and brown. Cram them in, and you’ll get soggy steamed mushrooms instead of deep, flavorful ones.
Use real cream. I’ve tried half-and-half, milk, even yogurt in a pinch. None come close. Real double cream creates that velvety finish that sticks to every ribbon of pasta in the best way. The main keyword here is flavor, and cream does the heavy lifting.
Finish your pasta in the sauce. Always. That last toss with the cream and mushrooms brings everything together. It also means you’ll need less sauce because it clings better when warm and tossed thoroughly. Also, don’t skip the pasta water. That starch is liquid gold for adjusting sauce thickness.
6) Making Creamy Mushroom Tagliatelle Ahead of Time
If you’re thinking ahead (go you), creamy mushroom tagliatelle does play well with prep. Cook your mushrooms and cream sauce earlier in the day and reheat it gently on the stove. Just don’t add the pasta until you’re ready to serve. It soaks up sauce fast and can get mushy.
Another smart trick? Cook the pasta, rinse it briefly under cool water, then toss it in a little olive oil. Store it in an airtight container in the fridge. That way, when it’s dinner time, your pasta won’t be clumped like leftover noodles stuck in a lunchbox.
If you’re doing creamy chicken pasta recipes or creamy shrimp pasta recipes easy style, those additions also reheat well. Just keep any protein separate until the final toss to keep the texture fresh. This works great for weeknight meal prep.
7) Storing Leftover Creamy Mushroom Tagliatelle
Got leftovers? Congrats. You showed more restraint than I usually do. Pop that pasta into an airtight container and keep it in the fridge. It’ll stay good for about three days. The flavors actually deepen a bit, which is a bonus.
When reheating, add a splash of milk or cream to loosen it up. Microwave works, but if you’ve got the time, the stovetop keeps the texture better. Stir gently over low heat until warmed through.
If you’re storing creamy soup recipes easy or creamy spaghetti recipes, same rules apply. Keep them airtight and don’t overheat. Otherwise, things can separate and lose their luscious feel. And if it smells weird? Toss it. Life’s too short for sketchy pasta.
8) Try these Dinners next!
9) Creamy Mushroom Tagliatelle
10) Nutrition
Serving Size: 1 bowl, Calories: 475, Sugar: 3g, Sodium: 220mg, Fat: 22g, Saturated Fat: 10g, Carbohydrates: 55g, Fiber: 3g, Protein: 12g, Cholesterol: 40mg
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