Tasty, versatile and very easy, this creamy mushroom tagliatelle is the perfect comfort food for a busy week.
It’s a simple recipe that’s deliciously effective. The ingredients list is minimal and easily sourced, and the cooking process is straightforward. So, if you’re on the lookout for a great mushroom pasta recipe, this is the one for you!
Products you need for this recipe
There are a few products that you’ll need before starting this mushroom tagliatelle recipe:
- Saucepan – a large saucepan or large pot is needed to cook your mushroom tagliatelle
- Frying pan – you’ll need to cook the onions, garlic and mushrooms in a large frying pan
- Colander – a colander is needed to drain your pasta
- Cooking spoon – used to transfer the all-important pasta cooking water to your sauce
- Tongs – the best way to serve pasta is to use tongs
- Serving bowls – whether it’s a dish or a white bowl, serve your mushroom tagliatelle up in style
Why You Will Love This Recipe
A mushroom pasta dish with lots of flavour, this recipe is perfect for those midweek evenings when you want something quick and delicious for dinner.
Less than half an hour from start to finish, this mushroom tagliatelle recipe is fast food at its best. A creamy mushroom sauce with rich cheese, onions, garlic, vegetable broth, double cream and a handful of chopped parsley.
Do I have to use tagliatelle, or can I use a different type of pasta?
Tagliatelle and creamy mushroom sauce just go together so well! Of course, if you prefer a different type of pasta, there are some great alternatives.
Fettuccine is an excellent option, as it’s also a long ribbon type pasta. Spaghetti is also another good pasta to use with this dish. You could also go with linguine, vermicelli, fettuccine, pappardelle or bucatini.
What mushrooms should I use?
Plain white mushrooms are fine. If you want to be a little bit more adventurous, you could try portobello mushrooms, cremini mushrooms, chestnut mushrooms or even wild mushrooms like shiitake and oyster.
What cheese should I use with mushroom tagliatelle?
If you want to make this creamy mushroom tagliatelle really special, go for parmesan. There’s a reason the Italians go nuts for it! Parmesan has a subtle nutty, fruity taste and a deep richness that sends the taste buds in hyperdrive!
If you’re big on parmesan, try good old English cheddar. It melts well and brings a good balance of flavour to the mushroom tagliatelle. Of course, cream cheese is also an option.
What’s the best wine to use?
When it comes to a cooking wine for this mushroom tagliatelle, go for a dry white wine. Nothing too expensive, but good enough that you’d drink it.
In terms of a wine pairing to sip alongside your pasta, go for a barrel-aged Chardonnay or a Prosecco for a great contrast.
Can I use something instead of wine?
If you don’t have white wine to hand, you can easily use rosé or 60ml (4 tbsp) of sherry. Alternatively, if you don’t drink alcohol or don’t have any at the time of cooking, substitute the wine with more stock, to maintain the richness of the dish.
How do I garnish mushroom tagliatelle?
Garnish this mushroom tagliatelle with chopped parsley. Fresh parsley brings a wonderful flavour and aroma and is best added at the end of cooking. You can also add fresh basil as a garnish.
For extra richness, add a final sprinkle of parmesan cheese.
What other ingredients can I add?
This mushroom tagliatelle dish is quite versatile and many other ingredients can be added to give it a different flavour.
If you want to add meat, stir in some cooked chicken towards the end of the cooking process.
Stir in some cream cheese or crème fraîche for an extra creamy texture to the mushroom sauce
Add chopped sun dried tomatoes for extra tang and richness.
Add some black pepper at the end to bring some earthy heat.
Add a squeeze of lemon juice for some extra acidity
Add some pancetta for next level richness
Other herbs you could use include oregano and thyme
Tips for the best creamy mushroom tagliatelle
Here’s a breakdown of a few key points that will take a good pasta recipe to a great pasta recipe:
- If you prefer your pasta ‘al dente’, cook for a few minutes less than stated on the package instructions
- Use the pasta cooking water to reach the right consistency for your cream sauce
- Use parmesan cheese to bring some extra rich flavour to your mushroom tagliatelle
- Use a dry white wine to add balance and richness. If you don’t have wine, replace it with stock. Allow the wine to sizzle in the pan, so that the alcohol fully evaporates
More classic Italian pasta recipes
If, like me, you can’t get enough classic pasta dishes, you’ll want to dive into these favourites!
- Chicken and leek pasta bake – a simple yet delicious dish that makes for a perfect quick and easy family dinner. There’s nothing quite like a one pot tray bake to warm you up on those cold winter evenings
- Bolognese pasta bake – another tasty pasta bake, this one is inexpensive, fuss-free and delivers some serious flavour!
- Leftover turkey lasagna – although it’s the perfect dish to make the most of those Christmas leftovers, this one works at any time of year
- Pangritata – a simple pasta dish with herbs and crispy breadcrumbs, this is one for those who fancy something a little bit different
- Vegan spinach and ricotta rotolo – one of the tastiest vegan dishes you’ll ever try. It’ll even have meat fiends going back for seconds!
- Pasta alla Norma – no, not your Aunty Norma’s spag bol speciality… this is a delicious Sicialian dish that uses aubergines, tomato, ricotta and garlic for a mouthwatering mix of flavours
Quick to make, this Creamy Mushroom Tagliatelle is tasty and perfect for when you don’t have much time after work.
- 320g/ 12oz tagliatelle
- 4 tbsp (60g) butter
- 1 tbsp olive oil
- 1 onion, finely chopped
- 600g/ 20 oz mushrooms, thinly sliced
- 4 garlic cloves, crushed
- 1 cup (250 ml) dry white wine
- 1 cup (250ml) vegetable broth/stock
- 1.5 cup (370ml) double/heavy cream
- 0.67 cup (60g) parmesan, grated
- salt and pepper, to taste
- parsley, for garnishing
- Cook pasta in salted water for 1 minute less than time per packet. Just before draining, scoop out 1 cup cooking water, then drain.
- Melt butter and heat oil in a large frying pan.
- Gently fry the onion for 5 minutes, or until softened and translucent.
- Add mushrooms and cook, stirring regularly. When they start to sweat, add a pinch of salt and pepper.
- When browned, which would take about 5 minutes, add garlic and cook until garlic is golden too.
- Pour in the wine, then stir, scraping the bottom of the frying pan.
- Simmer rapidly until wine has almost completely evaporated.
- Add stock and let it simmer for 3 minutes.
- Pour in the cream, parmesan, salt and pepper. Stir to dissolve parmesan and simmer for 2 minutes, stirring regularly.
- Transfer pasta into sauce, toss for 1 – 2 minutes until sauce thickens and coats pasta. (See Notes, for if the sauce is too thick.)
- Garnish with parsley and serve immediately with extra parmesan.
- Actually, you can use any type of pasta of your choice in this recipe. Fettuccine or spaghetti is a good place to start.
- The reserved pasta water is needed if your sauce at the end of cooking is too thick. Add a splash of it at a time to reach your desired consistency. The pasta water contains starch that will help the pasta sauce cling to the pasta.
- When it comes to mushrooms, the possibilities are endless. You can stick with white mushrooms, but don’t forget that you can play with portobello, cremini, chestnut or wild mushrooms – or even a combination of the lot!
- If you don’t drink alcohol, substitute the wine with more stock.
- If you don’t have white wine at hand, you can use rose or 60ml (4 tbsp) sherry.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan Fry
- Cuisine: Italian
Keywords: mushroom tagliatelle, creamy mushroom pasta, mushroom pasta recipe, creamy mushroom sauce