Name: Creamy Mushroom Tagliatelle – Mushroom Pasta Recipes Easy
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 250g tagliatelle; 2 tablespoons olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 400g mushrooms (button, chestnut, or mixed), sliced; 150ml double cream; Salt and freshly ground black pepper, to taste; Fresh parsley, chopped (for garnish); Grated parmesan or vegetarian alternative (optional)

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There’s something magical about a bowl of pasta that’s both rich and comforting without weighing you down. That’s exactly what you get with this creamy mushroom tagliatelle. It’s a go-to in my kitchen, especially on nights when I want something that feels indulgent but doesn’t take an eternity to make. We’re talking tender tagliatelle noodles tangled up in a silky, garlicky mushroom sauce that tastes like you’ve spent hours on it—but nope, 30 minutes is all you need. The mushrooms are sautéed until they’re golden and a little nutty, then swirled into a creamy base that hugs every strand of pasta. It’s vegetarian, but meaty enough to win over even the most die-hard carnivores in the room. Whether you’re brand new to cooking or you’ve been burning toast for a decade, this recipe is your weeknight savior. Serve it up with a hunk of crusty bread, pour yourself a glass of whatever’s open, and call it a win.

1) Key Takeaways
2) Easy Creamy Mushroom Tagliatelle Recipe
3) Ingredients for Creamy Mushroom Tagliatelle
4) How to Make Creamy Mushroom Tagliatelle
5) Tips for Making Creamy Mushroom Tagliatelle
6) Making Creamy Mushroom Tagliatelle Ahead of Time
7) Storing Leftover Creamy Mushroom Tagliatelle
8) Try these pasta recipes next!
9) Creamy Mushroom Tagliatelle Recipe
10) Nutrition

1) Key Takeaways

Creamy mushroom tagliatelle is a 30-minute pasta recipe packed with umami flavor
Perfect for weeknight dinners or meatless meals
Uses a handful of simple, fresh ingredients
Great for beginner cooks looking for a comforting, vegetarian dish

2) Easy Creamy Mushroom Tagliatelle Recipe

If I had a dollar for every time this creamy mushroom tagliatelle saved dinner at my place, I’d have… well, several dollars. Maybe enough for another bag of pasta. This one’s creamy, rich, and earthy, and still somehow light enough that you don’t feel like you need to nap immediately after. We all win here.

We’re keeping it simple, leaning into easy pasta recipes vegetarian eaters and carnivores can both love. It’s one of those mushroom pasta recipes easy enough for any weeknight, but tasty enough to serve when you want to impress a guest (or, let’s be real, yourself).

The cream sauce? Silky. The mushrooms? Just enough chew and that deep, almost meaty flavor. Toss in tagliatelle, and it’s the kind of bowl you’ll chase around with your fork till it’s squeaky clean.

3) Ingredients for Creamy Mushroom Tagliatelle

Tagliatelle: Go for fresh if you can. It wraps up in the sauce like it was made for it—because, well, it kind of was.

Olive Oil: Just enough to get those mushrooms golden without swimming in grease. You want sheen, not a slip-n-slide.

Onion: A small yellow one, finely chopped. It brings a quiet sweetness to balance the earthiness.

Garlic: Two cloves, minced. Or three, if your soul says “more.” It’s not negotiable—it’s necessary.

Mushrooms: 400g of whatever you’ve got. Button, cremini, a mix? You’re in business. Slice ‘em up thick.

Double Cream: About 150ml. This is what makes it creamy. Skip the low-fat stuff. This is dinner, not a diet plan.

Salt and Black Pepper: Enough to make everything taste like itself, only better.

Fresh Parsley: For garnish. Optional, but pretty. And fresh. Kind of like a clean shirt on laundry day.

Parmesan Cheese: Grated, or shaved. Adds a little savory kiss right at the end.

4) How to Make Creamy Mushroom Tagliatelle

Step 1: Cook your tagliatelle in salted water until it’s al dente. Save a little pasta water before you drain it. It’s liquid gold for the sauce.

Step 2: Heat olive oil in a big skillet. Add chopped onion and let it sweat until soft, about 5 minutes. No rush—low and slow brings out the sweet.

Step 3: Add the garlic and sliced mushrooms. Let them brown and shrink down. Stir here and there. Give ‘em space to breathe and they’ll get that golden edge you want.

Step 4: Pour in the cream. Stir and let it gently bubble. Season with salt and pepper, and smile—you’re almost there.

Step 5: Add your drained pasta and toss it all together. If it feels thick, a splash of that pasta water brings everything together like magic.

Step 6: Top with parsley and parmesan if you like. Then serve. Hot. Hungry. Happy.

5) Tips for Making Creamy Mushroom Tagliatelle

Don’t skimp on the mushrooms. Use more than you think you’ll need—they shrink. And flavor loves them.

Use a mix of mushrooms if you can. It brings depth. That’s your trick for making mushroom pasta recipes easy but tasting chef-level.

Don’t rinse your pasta. Ever. The starch clinging to it helps the sauce hug every strand like a long-lost friend.

6) Making Creamy Mushroom Tagliatelle Ahead of Time

This one reheats like a dream, which makes it perfect for meal prep. Keep the sauce and pasta separate if you’re planning ahead.

You can make the sauce a day before, then just reheat gently and toss in freshly cooked pasta when you’re ready. That way, it stays creamy instead of congealed.

Going full prep mode? Portion it out into containers and thank yourself later. It’s one of those easy creamy pasta recipes that ages like a fine wine.

7) Storing Leftover Creamy Mushroom Tagliatelle

Let it cool, then store in an airtight container in the fridge. It’ll hold up for about 3 days.

When reheating, a splash of water or milk in the pan will bring the creaminess back. Microwave if you must, but stir halfway through so it doesn’t get weird.

Want to freeze it? You can, though cream sauces are a bit fussy. Stir well after thawing and it’ll still hit the spot.

8) Try these pasta recipes next!

9) Creamy Mushroom Tagliatelle Recipe