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Creamy Mushroom Tagliatelle

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5 from 2 reviews

  • Author: Michelle Minnaar
  • Total Time: 30 minutes
  • Yield: 4 Servings 1x
  • Diet: Vegetarian

Description

Quick to make, this Creamy Mushroom Tagliatelle is tasty and perfect for when you don't have much time after work.

Ingredients

Units Scale
  • 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

Instructions

  1. Cook pasta in salted water for 1 minute less than time per packet. Just before draining, scoop out 1 cup cooking water, then drain.
  2. Melt butter and heat oil in a large frying pan.
  3. Gently fry the onion for 5 minutes, or until softened and translucent.
  4. Add mushrooms and cook, stirring regularly. When they start to sweat, add a pinch of salt and pepper.
  5. When browned, which would take about 5 minutes, add garlic and cook until garlic is golden too.
  6. Pour in the wine, then stir, scraping the bottom of the frying pan.
  7. Simmer rapidly until wine has almost completely evaporated.
  8. Add stock and let it simmer for 3 minutes.
  9. Pour in the cream, parmesan, salt and pepper. Stir to dissolve parmesan and simmer for 2 minutes, stirring regularly.
  10. Transfer pasta into sauce, toss for 1 - 2 minutes until sauce thickens and coats pasta. (See Notes, for if the sauce is too thick.)
  11. Garnish with parsley and serve immediately with extra parmesan.

Notes

  • 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

Find it online: https://www.greedygourmet.com/recipes-by-dish/pasta/mushroom-tagliatelle/