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.
I’m telling you, this dish is so good that you’ll likely want to make it on a weekly basis!
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!
If you’re a fan of pasta, check out some of my other recipes……
- 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.
- This recipe would work well with white button mushrooms or baby portabellas too.
- For an even heartier meal, add cooked chicken.
Watch the video showing how to make this recipe at the top of the post on PC and on mobile, under the recipe card.
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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.
- 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
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.
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.