Description
Delicate tagliatelle pasta paired with earthy, sautéed mushrooms in a creamy, garlic-infused sauce. This rich and satisfying dish is perfect for mushroom lovers, offering a comforting, restaurant-quality experience at home.
Ingredients
For the Tagliatelle with Mushrooms:
- 12 ounces (340g) tagliatelle pasta (fresh or dried)
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 pound (450g) mixed mushrooms (cremini, shiitake, and button mushrooms are great choices)
- ½ cup vegetable or chicken broth
- ½ cup heavy cream
- 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
- Salt and freshly ground black pepper, to taste
- 1/3 cup freshly grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Begin by bringing a large pot of salted water to a boil. Once the water is boiling, add the tagliatelle pasta. Cook the pasta according to the package instructions, usually about 8-10 minutes for fresh pasta or 10-12 minutes for dried. Stir occasionally to prevent the noodles from sticking together. Once cooked, drain the pasta, but be sure to save about 1 cup of pasta water for later. Set the drained pasta aside.
While the pasta is cooking, clean and slice the mushrooms. If you’re using a mix of mushrooms, such as cremini, shiitake, and button mushrooms, slice them into thin strips or halves. The mushrooms will shrink as they cook, so be sure to have enough to provide a generous amount in the dish.
In a large skillet or sauté pan, heat 2 tablespoons of olive oil and 1 tablespoon of unsalted butter over medium heat. Once the butter has melted and the oil is hot, add the chopped onions. Sauté the onions for 3-4 minutes, until they become soft and translucent. Then, add the minced garlic and cook for an additional 30 seconds, being careful not to burn it.
Add the sliced mushrooms to the pan. Stir them well to ensure they are coated with the oil and butter. Allow the mushrooms to cook for 7-10 minutes, stirring occasionally, until they release their moisture and begin to brown. The mushrooms should become tender and flavorful during this time.
Once the mushrooms are cooked and browned, pour in the vegetable or chicken broth, scraping any brown bits off the bottom of the skillet with a wooden spoon. Let the broth simmer for 2-3 minutes, allowing it to reduce slightly.
Next, add the heavy cream to the pan. Stir the mixture well to combine. The cream will add a rich, velvety texture to the sauce. Bring the mixture to a gentle simmer, allowing it to cook for 3-5 minutes. The sauce should thicken slightly. Season the sauce with fresh thyme, salt, and pepper to taste.
Once the sauce has thickened and the flavors have melded together, add the cooked tagliatelle pasta to the skillet. Gently toss the pasta in the sauce to coat it thoroughly. If the sauce is too thick, add a small amount of the reserved pasta water to loosen it up. Continue to toss until the pasta is evenly coated and the sauce is silky and smooth.
Once the pasta and sauce are well combined, remove the skillet from the heat. Stir in the freshly grated Parmesan cheese, allowing it to melt into the sauce and add an extra layer of richness. Garnish the dish with freshly chopped parsley for a pop of color and freshness.
Serve the Tagliatelle with Mushrooms immediately, ensuring each serving is generously coated with the creamy sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 350-400 kcal
- Fat: 18-22g
- Carbohydrates: 40-45g
- Protein: 10-12g