This recipe for creamy tagliatelle and mushrooms makes a mouthwatering pasta dish using cremini mushrooms, fresh parsley, white wine, garlic, and butter – what are you waiting for?
Serve this fantastic recipe with Homemade Garlic Bread for a delicious Italian meal you’ll love!
Don’t we all love a good pasta recipe? This one isn’t just good though – this time I’ve outdone myself! It’s perfect for a weeknight dinner, yet it’s impressive enough to serve to guests.
That’s one of my favorite types of dinners – a meal that can fit into both the ‘easy weeknight’ category, as well as a fancy meal fit for guests.
Why this recipe works:
- It’s super quick and easy to prepare; you can have this on the table in just 20 minutes.
- All the flavors in this dish meld together perfectly.
- You get plenty of freshness, the perfect amount of creamy, and just the right amount of white wine and mushroom flavor.
Mushroom Varieties
There are many different types of mushrooms out there. This recipe calls for Cremini Mushrooms, but you can use any type you want. Below is an explanation of a few different varieties you might want to try.
White Mushrooms: These are the most commonly known mushroom. They’re probably what you grew up on. They work great in this simple recipes but have less flavor than some other types.
That said, seasoning helps bring out the best of flavors out of any type of mushroom.
Cremini Mushrooms: Cremini mushrooms are actually the same type of mushroom as a white mushroom, but they are more mature. They are brown in color, have a firmer texture, and better flavor. They are also known as baby Bella mushrooms.
Portobello Mushrooms: Portobello mushrooms are simply the fully matured version of cremini mushrooms. They are large, darker brown mushrooms with an open, wider cap. Under the cap, they have visible, deep brown gills on the underside. When cooked they have a meatier flavor and texture.
Whatever type of mushroom you use, I’m telling you, this dish is so delicious that you’ll likely want to add it to your regular rotation!
Here’s how to make it:
Start with melting the butter with olive oil in a large frying pan on medium-high heat.
Sauté the onion until soft.
Add the garlic and sauté another minute.
Then add the mushrooms.
Cook until soft.
Add white wine and cook until it reduces by half.
Add the cream.
Simmer for 5 minutes, then add the parsley and season with salt and pepper.
Add the pasta, toss with the sauce, and sprinkle with Parmesan cheese. Serve and enjoy every last bite!
This is a pasta dish the whole family can agree on and it’s one that will have you coming back for more! Enjoy!
Other Pasta Dishes You’ll Love
Cook’s Tips:
- To clean the mushrooms, use a damp paper towel or a dishtowel to remove any dirt one at a time. Cleaning mushrooms with water will make them waterlogged. Mushrooms absorb water like little sponges and they won’t brown well when cooked if they are full of water.
- If you feel you must use water, you can lightly rinse the mushrooms with cool water and pat dry with paper towels, but do not soak them.
- When cooking mushrooms, don’t overcrowd the pan. Cook mushrooms in a pan with a good amount of surface area. You want to be able to spread the mushrooms in a single layer to allow contact with the hot pan and let moisture evaporate quickly so they brown nicely.
Recipe Variations:
- This recipe would work well with white button mushrooms or baby portabellas too.
- For an even heartier meal, add cooked chicken.
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Let's Make
Creamy Tagliatelle and Mushrooms
Ingredients
- 2 tablespoons butter chopped
- 1 tablespoon olive oil
- 1 onion chopped
- 3 garlic cloves chopped
- 8 ounces cremini mushrooms sliced
- ½ cup white wine
- ½ cup whipping cream or half and half
- 1 tablespoon fresh parsley chopped
- 8 ounces dried Tagliatelle
- salt and pepper to taste
- Parmesan cheese for serving
Instructions
- Cook the pasta in a large pot of boiling water until quite al dente (it will finish cooking in the sauce).
- Meanwhile, melt the butter with the oil in a large frying pan on medium-high heat and sauté the onion until soft. Add the garlic and sauté another minute.
- Add the mushrooms and cook until soft. Season well with salt and pepper.
- Add the wine and cream, simmer for 5 minutes, then add the parsley and check the seasoning again.
- Toss the pasta through the sauce, sprinkle with Parmesan cheese, and serve.
Tips + Notes
- To clean the mushrooms, use a damp paper towel or a dishtowel to remove any dirt one at a time. Cleaning mushrooms with water will make them waterlogged. Mushrooms absorb water like little sponges and they won't brown well when cooked if they are full of water.
- If you feel you must use water, you can lightly rinse the mushrooms with cool water and pat dry with paper towels, but do not soak them.
- When cooking mushrooms, don't overcrowd the pan. Cook mushrooms in a pan with a good amount of surface area. You want to be able to spread the mushrooms in a single layer to allow contact with the hot pan and let moisture evaporate quickly so they brown nicely.
Nutrition Information:
Update Notes: This post was originally published in December of 2016, but was republished with step by step instructions and tips in July of 2018.
Aaron T says
Fantastic and straightforward, I’ve made this several times now and had good feedback.
I only take issue with the calorie count per portion. I understand cooking affects calorie counts but in adding up the ingredients I made it 650 per portion instead of 243. The cream alone is 276! I do wonder if it was just a made up number.
Erren Hart says
Hi Aaron, I’m glad you enjoyed it. As far as the calories go, I have a pretty sophisticated software program that runs the numbers for me. I ran it again and came up with the same numbers. I don’t know what else I can do except tell you that to my knowledge, it’s accurate.
Charmaine says
Thanks so much for this recipe! It was so quick and easy to prepare and absolutely yum. My husbands not keen on creamy dishes because he’s lactose intolerant but I replaced the cream with a mixture of lacto-free milk & butter (cornflour to thicken it) & he really enjoyed it. I added bacon too. I’ll definitely be making it again 🤗
Erren's Kitchen says
That sounds fantastic Charmaine, I’m glad you were able to adapt the recipe for his lactose intolerance 🙂
Nigel Bruce says
loved it great for those that are not restricted ie can have wine and dairy!!!!
Erren's Kitchen says
It is a lovely dish, isn’t it? Glad you enjoyed it 🙂
Wendy says
Lovely recipe! I don’t like a lot of cream so I substituted the cream for chicken & mushroom soup and also added chicken!😋
Erren's Kitchen says
That sounds delicious Wendy, I love to hear about successful adaptations! 🙂
John says
AMAZING.
Erren's Kitchen says
Thank you!
Aimee says
Probably one of the nicest meals I’ve ever tasted! Super easy to make and everyone enjoyed.
Erren's Kitchen says
It’s always great to hear this, thank you Aimee
Seema says
Can u use vegetable stock instead of white wine?
Erren's Kitchen says
Yes, you can Seema!
Monica says
What kind of white wine did you use?
Erren's Kitchen says
I always recommend using a wine you wouldn’t mind drinking, I hope that helps Monica!
Michele says
This is delicious, my husband, who is very fussy, loved it and even took the leftovers to work with him for lunch the next day. Thank you for this recipe 🙂
Erren's Kitchen says
Did he, wow that is awesome to hear, thank you Michele!
KJ says
recipe is very clear explained. I have added extra plum tomatoes. It has been delicious. thanks!
Erren's Kitchen says
Thank you KJ!