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?
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 brings 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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Creamy Tagliatelle and Mushrooms
A quick and creamy tagliatelle dish that showcases delicious cremini mushrooms contrasted with cream and garlic in a white wine sauce.
Ingredients
- 2 tablespoons butter chopped
- 1 tablespoon olive oil
- 1 onion chopped
- 3 garlic cloves chopped
- 8 ounces cremini mushrooms sliced
- 1⁄2 cup white wine
- 1⁄2 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.
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Add the wine and cream, simmer for 5 minutes, then add the parsley and check the seasoning again.
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Toss the pasta through the sauce, sprinkle with Parmesan cheese, and serve.
Recipe 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.
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.
anniesnomsblog says
Meals that fit into easy weeknight and able to be served to guests are my favourite!! You really have outdone yourself with this one!! Love the addition of white wine as well! 🙂
Erren says
So glad you liked it!
Platter Talk says
This is a super easy AND tasty recipe! Thanks for making mid-week meals easier for me.
Erren says
You’re quite welcome!
Lisa Bryan | Downshiftology says
Love cremini mushrooms and that herby, garlic wine sauce – amazing!
Erren says
Thanks, Lisa!
Meg | Meg is Well says
Yum! I’m all about pasta right now. Mushrooms and cream go together so well-it’s really one of the most comforting meals out there. The fact that this recipe is quick and easy just makes it even better!
amyengberson says
Easy pasta dishes are my fave! I love the mushrooms in this dish!
withsaltandwit says
Talk about comfort food! Looks so good!
Erren says
Thanks so much, Meg!
Kimberly @ The Daring Gourmet says
Such perfect comfort food!
Shannon Graham says
what a beautiful dish! This would be a nice dinner to make to stay in on Valentine’s Day.
The Little Epicurean says
YES! This is my go-to weeknight dish. Fantastic!
Jen @ The Weary Chef says
Oh yumm!! This should go on my must try list!
Angie | Big Bear's Wife says
I want this for dinner tonight! I love anything that has mushrooms in it and I’m a pasta LOVER big time!
Richard says
Outstanding! I used pappardelli instead and added a sprig of thyme. Really, really good…thank you Erren from Texas!
Erren says
Thank you, Richard from Texas! Comments like this make my day! 😀
Brian says
Do you just throw dry pasta into the mix or should you cook it first? The instructions aren’t totally clear in this regard. Sauce smells amazing though
Erren says
Oh Brian, I’m just getting this and I feel awful! Hopefully you cooked the pasta separately and your dinner wasn’t ruined. I just updated the post yesterday and must have unintentionally deleted that step. 😟 please tell me you didn’t have to order take out!
Kinga says
when it says whipped cream, is it the same whipped cream people put on strawberries and in their mouths? Or? Can someone send me a pic of what kind of whipped cream they are using, please.
Erren says
It’s whipping cream, but you can use single or double cream in the UK or half and half in the US.
Anne G says
Can I cook this amazing sounding dish in advance and reheat please? Would so welcome your help.
Erren says
Hi Anne, I would make the sauce ahead and make the pasta when you plan to serve.
Murdi says
Great, quick and easy dish I can knock out after work while my girlfriend studies (and also half a bottle of wine left to have a glass each… after I finished cooking with it….). Thanks!
Erren says
What great feedback, Murdi! I’m so glad you and your girlfriend enjoyed it! 😊
Mary says
This is very good and came together quickly! I m going to try thyme next go round and possibly some fresh basil.
John the baptist says
disgraceful I just think wine is haram in the christion holy jesus religion
Erren says
Ok, John. Well you can always omit the wine.
sara says
i have made this and its definitely gorgeous but i also added a breast of chicken that was cut up and fried with it. Thus making it chicken mushrooms, cream, wine! whats not to love!
Erren says
Hi Sara, sounds lovely! I’m glad you enjoyed it! 😊
Kathi says
How about a vegan version of this?
Erren's Kitchen says
I’m sure everything I have used you can get vegan friendly replacement. Have a go and let me know!