Creamy Mushroom Tagliatelle – Creamy Pasta Easy Recipes for Weeknight Comfort
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.
Servings: 4 servings
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.