Mushroom tagliatelle is one of those dishes that taste like home, comfort, and true goodness. If you love rich yet simple first courses, this recipe will win you over at the first bite. Perfect for a family lunch or a midweek dinner, it’s a vegetarian solution that doesn’t compromise on taste.
The champignon mushrooms, with their delicate yet bold flavor, perfectly pair with fresh egg pasta. A creamy sauce, made with vegetable broth and enriched with shallots and fresh parsley, wraps each tagliatelle for a balanced, fragrant, and irresistible result.
I’ll guide you step by step to make it perfectly, with all my tips to achieve a dish for true gourmets!
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 30 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring, All Seasons
Ingredients
- 12 oz egg tagliatelle (Click for the full recipe)
- 9 oz champignon mushrooms
- to taste parsley
- to taste salt
- to taste pepper
- 2 cups vegetable broth (use water if needed)
- 1 shallot
- to taste extra virgin olive oil
Tools
- 1 Frying Pan
- 1 Pot
- 1 Knife
- 1 Cutting Board
- 1 Grater
- 1 Ladle
- 1 Lid
Procedure
Gently wash the mushrooms under a stream of cold water and dry them well with a cloth. Slice them thinly: a good size ensures even cooking and a pleasant texture.
In a large pan, heat 2-3 tablespoons of extra virgin olive oil and sauté the finely chopped shallot. Cook it on low heat: this releases all its aroma without burning.
Add the mushrooms to the pan and sauté for 5-7 minutes. When they start releasing water, pour in the vegetable broth, add chopped parsley, salt, and pepper. Let cook for another 10 minutes until the mushrooms are tender and the sauce slightly creamy.
If the broth reduces too much, you can add a ladle at a time to maintain a fluid consistency.In the meantime, bring a pot of salted water to a boil. Cook the tagliatelle and drain them al dente: they will finish cooking in the pan, absorbing even more flavor.
Here is the recipe for homemade tagliatelle.Pour the tagliatelle into the pan with the mushrooms and toss everything together for 1-2 minutes. If necessary, add a bit more broth to make the dish creamier.
Tips
If you want a richer sauce, add a tablespoon of cream cheese or some cooking cream.
A sprinkle of Parmesan adds more flavor and intensity.
Choose rough tagliatelle, preferably homemade, to hold the sauce better.
Variations
With other mushrooms: you can substitute the champignons with mixed mushrooms or porcini for a stronger flavor.
Vegan version: skip the cheese and, if you want a creamier touch, add a tablespoon of plant milk or plant cream.
With garlic and chili: for a more rustic and flavorful variant, try sautéing a garlic clove with a pinch of chili before adding the mushrooms.
Storage
Store the mushroom tagliatelle in an airtight container in the fridge for up to 2 days. When reheating, add a tablespoon of water or broth to regain the creaminess.
FAQ – Creamy Mushroom Tagliatelle
Can I use dried mushrooms instead of fresh ones?
Yes, you can use dried mushrooms. In this case, soak them in hot water for about 20 minutes before using.
Can I prepare the tagliatelle in advance?
Yes, homemade tagliatelle can be prepared in advance and stored in the fridge for up to 24 hours or frozen for later use. For the recipe, click HERE
Can I use store-bought pasta?
Certainly! If you prefer, you can use ready-made tagliatelle.
Creamy Mushroom Tagliatelle is one of those dishes that everyone agrees on. Easy to prepare, with genuine ingredients and a taste that feels good, they are perfect for enjoying at any time. Try it and let me know: did you like the creaminess of the sauce? Did you make any variations? Write me in the comments or tag me if you post it on social media!
