Creamy Mushroom Tagliatelle

Name: Creamy Mushroom Tagliatelle
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4
Ingredients: 400g fresh tagliatelle; Salt for boiling water; 300g mixed mushrooms (cremini and shiitake), sliced; 2 tablespoons olive oil; 1 small onion, finely chopped; 2 garlic cloves, minced; 100ml white wine; 250ml heavy cream; Salt and pepper to taste; Fresh parsley, chopped, for garnish; Parmesan cheese, grated, for serving

Highlighted under: Simple Cooking

I absolutely love making Creamy Mushroom Tagliatelle when I'm in the mood for something comforting yet elegant. The rich flavors of sautéed mushrooms, coupled with the creaminess of the sauce, create a dish that feels like a warm hug on a plate. Using fresh tagliatelle elevates the entire experience, making it perfect for both weeknight dinners and special occasions. The best part is how quick it is to prepare, allowing me to enjoy a delicious meal without spending hours in the kitchen.

Created by

Flora Kensington

Last updated on 2026-01-08T12:46:37.514Z

Making Creamy Mushroom Tagliatelle was an adventure that unfolded in my kitchen on a rainy afternoon. I wanted a dish that was both satisfying and simple, so I merged earthy mushrooms with a silky cream sauce and perfectly cooked tagliatelle. I learned that using a mix of fresh and dried mushrooms enhances the flavor profile significantly, so I recommend keeping both on hand.

This dish taught me the beauty of balancing flavors—adding a splash of white wine to the mushroom sauté brings a delightful acidity that cuts through the creaminess. Each time I prepare it, I feel like I've captured a moment of culinary bliss!

        Why You'll Love This Recipe
        Rich, savory mushroom flavor blended with creamy sauce
Perfectly cooked tagliatelle that holds onto the sauce beautifully
Quick to prepare, making it a great weeknight meal

      

Perfecting the Mushroom Flavor

The type of mushrooms you choose can significantly alter the depth of flavor in your creamy tagliatelle. I recommend using a combination of cremini and shiitake mushrooms, as the cremini provides a robust, earthy quality, while shiitake contributes a hint of smokiness and umami. Make sure to slice them evenly to ensure uniform cooking, aiming for pieces no thicker than 1/4 inch, which will cook thoroughly and absorb the sauce beautifully.

For the best sautéed mushrooms, ensure your skillet is hot enough before adding the oil. Once the oil shimmers, add the mushrooms in batches rather than overcrowding the pan, which can lead to steaming instead of browning. Sauté until they are beautifully golden around the edges—this caramelization adds richness to the dish. You’ll know they’re ready when they release their moisture and shrink down slightly.

Creating the Sauce

When deglazing the pan with white wine, choose a dry variety that you enjoy drinking, as this will enhance the flavor of your sauce. Allow it to simmer for at least 2-3 minutes until the alcohol has cooked off and the mixture has reduced. This crucial step concentrates the flavor and adds a nice acidity that balances the creaminess of the sauce. You'll know it's ready when the wine has thickened slightly and coats the back of a spoon.

Don’t rush the simmering process after adding the cream. Cook it on low heat, stirring occasionally for about 5 minutes. This is when you can adjust the seasoning with salt and pepper. The sauce will thicken to a luscious consistency, so keep an eye on it to avoid over-reducing. If you prefer a lighter sauce, you can substitute half the cream with low-sodium vegetable broth without compromising flavor.

Ingredients

For the Tagliatelle

400g fresh tagliatelle
Salt for boiling water

For the Sauce

300g mixed mushrooms (cremini and shiitake), sliced
2 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, minced
100ml white wine
250ml heavy cream
Salt and pepper to taste
Fresh parsley, chopped, for garnish
Parmesan cheese, grated, for serving

Instructions

Cook the Tagliatelle

In a large pot of salted boiling water, cook the fresh tagliatelle according to package instructions, usually for about 3-4 minutes until al dente. Drain and set aside, reserving a bit of the pasta water.

Sauté the Vegetables

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Then, add the minced garlic and sliced mushrooms, cooking for another 5-7 minutes until the mushrooms are soft and browned.

Deglaze the Pan

Pour in the white wine, scraping up any bits stuck to the pan. Let it reduce for a few minutes until the alcohol cooks off and the mixture is slightly thickened.

Combine with Cream

Stir in the heavy cream and season with salt and pepper. Let it simmer on low heat for about 5 minutes, allowing the sauce to thicken slightly.

Mix the Pasta

Add the cooked tagliatelle to the skillet and gently toss until well coated in the creamy mushroom sauce. If the sauce is too thick, add a bit of reserved pasta water to reach desired consistency.

Serve

Plate the creamy mushroom tagliatelle, garnishing with fresh parsley and grated Parmesan cheese. Serve immediately and enjoy your delicious creation!

Pro Tips

For an extra depth of flavor, consider adding a teaspoon of truffle oil just before serving. It elevates the dish to gourmet levels!

Storage and Make-Ahead Tips

If you're preparing meals in advance, the creamy mushroom tagliatelle is best assembled fresh. However, you can prepare the sauce a day ahead. Store it in an airtight container in the refrigerator and gently reheat it on low, adding a splash of reserved pasta water to restore the original creamy texture. It's advisable not to cook the tagliatelle until you're ready to serve, as it tends to get mushy if left in the sauce too long.

If you have leftovers, store the pasta and sauce separately to maintain the integrity of the tagliatelle. When reheating, do so gently on the stovetop, adding a bit of cream or reserved pasta water to loosen it up. Avoid using a microwave if possible, as it can change the texture of the pasta.

Serving Suggestions

To elevate the presentation of your creamy mushroom tagliatelle, consider adding a sprinkle of lemon zest before serving. The bright citrus flavor cuts through the richness and adds a refreshing touch. Additionally, I love serving it with a simple arugula salad dressed in lemon vinaigrette, which complements the dish beautifully and adds a peppery note.

If you want to incorporate more nutrition, feel free to toss in some sautéed spinach or peas towards the end of cooking. They can be added directly to the creamy sauce for a pop of color and added texture, transforming the dish into a more well-rounded meal.

Questions About Recipes

→ Can I use dried mushrooms instead of fresh?

Yes, just rehydrate them in hot water for about 20 minutes before using.

→ Is there a vegetarian substitute for the cream?

You can use coconut cream or a cashew-based cream for a dairy-free option.

→ What type of wine is best for cooking?

A dry white wine like Sauvignon Blanc or Pinot Grigio works well.

→ Can I make this recipe ahead of time?

It's best enjoyed fresh, but you can prepare the sauce in advance and reheat it when ready to serve.