Description
A rich and comforting mushroom tagliatelle pasta coated in a creamy garlic and parmesan sauce with sautéed mushrooms, fresh herbs, and a hint of lemon, ready in just 30 minutes.
Ingredients
- 500 g tagliatelle pasta
- 250 g brown mushrooms, sliced
- 2 sprigs fresh thyme, leaves removed
- 3 cloves garlic, minced
- 1 small shallot, finely diced
- 3 tablespoons white wine (optional)
- 300 ml single cream
- 25 g parmesan cheese, finely grated, plus extra for serving
- ½ bunch fresh parsley, finely chopped
- Juice of 1 lemon
- 1 tablespoon olive oil
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil and cook the tagliatelle according to package instructions until al dente. Reserve about 1 cup of pasta water before draining.
- Heat olive oil in a large frying pan over medium heat. Add sliced mushrooms and thyme leaves and cook for 6 to 8 minutes until mushrooms release moisture and turn golden.
- Add the diced shallot and minced garlic. Cook for 3 to 5 minutes until softened and fragrant.
- If using white wine, pour it into the pan and cook for about 2 minutes until slightly reduced.
- Pour in the single cream and bring the mixture to a gentle simmer. Cook for a few minutes until the sauce thickens slightly.
- If the sauce becomes too thick, add a small splash of the reserved pasta water to loosen it.
- Stir in the grated parmesan cheese until melted and smooth.
- Season the sauce with salt, black pepper, and lemon juice to balance the flavor.
- Add the cooked pasta to the pan and toss gently until the noodles are fully coated with the creamy mushroom sauce.
- Serve in bowls topped with chopped parsley and extra parmesan cheese.
Notes
- Cook mushrooms until deeply golden for the best flavor.
- Reserved pasta water helps adjust the sauce consistency and helps it cling to the pasta.
- Use a mix of mushrooms such as cremini or shiitake for deeper flavor.
- Add fresh spinach to the sauce for extra nutrition.
- A small splash of milk or cream can help loosen the sauce when reheating leftovers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 64 g
- Fiber: 4 g
- Protein: 16 g
- Cholesterol: 55 mg
