Easy Mushroom Tagliatelle

overhead shot of mushroom tagliatelle on small white plate with silver fork

Print Recipe

5 from 2 votes

This mushroom tagliatelle is doused in a creamy sauce and couldn't be more simple to make!

Prep Time5

Cook Time10

Total Time15

Course: Dinner, Main Course

Cuisine: Italian

Servings:

Calories: 670kcal

Author: Chris Collins

Cost: £3.50 / $4

Equipment

Large Pot & Tongs (for pasta)
Large Pan & Wooden Spoon
Jug (for stock)
Fine Cheese Grater (for parmesan)
Sharp Knife & Chopping Board

Ingredients

7oz / 200g Tagliatelle
7oz / 200g Mushrooms of choice, sliced (see notes)
3.5oz / 100g full fat Cream Cheese, take out the fridge 15mins or so before needed
1/2 cup / 120ml Chicken Stock
1/4 cup / 20g freshly grated Parmesan
2 tbsp Unsalted Butter
2 cloves of Garlic, finely diced
1/2 tsp finely diced Fresh Thyme (see notes)
Salt & Black Pepper, as needed

Instructions

In a large pan over medium heat melt 2 tbsp butter. Add in the mushrooms and toss in the butter. Spread them out as best you can so all the slices have contact with the pan and leave to fry until golden on the bottom.
At this point pop the pasta in salted boiling water and cook until al dente. Don't drain the water.
Flip the mushrooms and leave to fry until golden on the other side, then season with a good pinch of salt and pepper. Move to the outside of the pan and add in the garlic. Fry for a minute or so until it just begins to pick up colour, then pour in the chicken stock. Leave to simmer until it reduces by around half.
Turn the heat to low and add in the cream cheese. Stir until it fully blends, then stir in the thyme. Transfer the cooked pasta straight from the pot to the pan and toss to combine. Sprinkle in parmesan and continue tossing until the sauce thickens and coats the pasta. Toss in some of the leftover pasta water to thin out the sauce as needed. If you go overboard just continue tossing over low heat until the sauce re-thickens.
Check for seasoning and adjust if needed, then serve up and enjoy!

Video

Notes

a) Tagliatelle - This can be subbed with other long-cut pasta such as fettuccine or linguine. In all cases it is 7oz/200g dried pasta, not fresh.

b) Mushrooms - Most varieties will work here. My favourites are usually chestnut mushrooms or baby portobellos. In all cases try not to cram them all in the pan on top of each other because they'll just steam and go soggy. You want to brown each side to bring out the best in their flavour.

c) Thyme - This offers a mellow background flavour. Thyme is quite a strong herb so don't go overboard (I find 1/2 tsp works just fine). I have made this recipe with tarragon before which works nicely at 1/2 tsp too. It does have a much more unique flavour though so only sub tarragon if you know you like it. If you're after a more subtle herb then use parsley (can use up to 2 tsp of this). In all cases make sure you're using fresh herbs.

d) Pasta Water - This is a key ingredient to help create a glossy/creamy sauce. The starch helps emulsify the fats. Just make sure it's well seasoned otherwise you'll dilute the flavour of the sauce.

e) Calories - Whole recipe divided by 2.

Nutrition