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Mushroom pasta with herbs and parmesan.

The BEST Creamy 30 Minute Mushroom Tagliatelle

Creamy mushroom pasta recipe! A decadent dish with fresh mushrooms, velvety sauce, and al dente pasta. The perfect 30-minute dinner.
5 from 5 votes
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 Servings
Author: Deborah Rainford

Ingredients

  • 500 g (1 ½ cups) pasta, cooked according to package instructions
  • 250 g (3 cups) brown mushrooms, sliced
  • 2 (2) sprigs thyme, leaves picked
  • 3 cloves (3 cloves) garlic, minced
  • 1 (1) shallot, finely diced
  • 3 tablespoon white wine, optional
  • 300 ml (1 ¼ cups) single cream, heavy cream in North America
  • 25 g parmesan cheese, grated + extra for serving
  • ½ (½) bunch parsley, chopped
  • 1 (1) lemon, juice
  • salt
  • pepper

Instructions

Cooking the pasta

  • Bring a pot of salted water to a boil and add in the pasta. Cook according to the package instructions. Reserve a cup of the starchy cooking water before draining the pasta and setting aside.

Browning the mushrooms

  • Wash and slice the mushrooms. Heat 1 tablespoon of olive oil in a nonstick frying pan. Once the oil is hot (it will shimmer) toss the sliced mushrooms into the pan with the thyme leaves and sauté until the mushrooms are golden. Add in the diced shallot and minced garlic and continue to cook for another 5 minutes, until the shallots and garlic are soft. *Add white wine at this stage of the cooking process, is using.

Making the cream sauce

  • Gently pour the cream into the pan and bring to a gentle simmer and let thicken. If you need to adjust the consistency of the sauce pour in some of the reserved pasta water and stir. Whisk the parmesan cheese into the sauce and adjust the seasoning with salt and pepper and a squeeze of lemon. Toss the cooked pasta into the sauce and sprinkle in the parsley and extra Parmesan cheese.
  • Divide between bowls and serve with salad and crusty bread.

Notes

  1. Be sure to sauté the mushrooms really well to ensure that they release all their liquid so that you don't end up with a watery sauce. 
  2. If the sauce is too thin let it simmer for a few extra minutes to thicken up. 
  3. Mushrooms need quite a bit of salt to enhance their flavour so start out with a generous seasoning at the beginning. This also helps to release the water from the mushrooms.

Nutrition

Calories: 306kcal | Carbohydrates: 16g | Protein: 8g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 88mg | Sodium: 724mg | Potassium: 801mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1398IU | Vitamin C: 26mg | Calcium: 171mg | Iron: 2mg
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