Creamy Mushroom Tagliatelle – Mushroom Pasta Recipes Easy
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.
Servings: 4 servings
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)
Instructions
- Bring a large pot of salted water to a boil and cook the tagliatelle until al dente. Reserve a cup of pasta water before draining.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent.
- Add the garlic and sliced mushrooms. Cook for 8-10 minutes until the mushrooms are golden and their moisture has evaporated.
- Lower the heat and stir in the double cream. Let it simmer gently for 3-4 minutes, then season with salt and pepper.
- Toss the cooked pasta into the sauce. Add a splash of the reserved pasta water if needed to loosen the sauce.
- Serve warm, topped with parsley and parmesan if using.