Creamy Mushroom and Thyme Tagliatelle

• 12 oz tagliatelle
• 1 tbsp olive oil
• 8 oz mushrooms, sliced
• 2 cloves garlic, minced
• 2 tbsp fresh thyme leaves
• 2 tbsp all-purpose flour
• 2 cups milk
• 1/2 cup grated Parmesan cheese
• Salt, to taste
• Black pepper, to taste
• 2 tbsp unsalted butter

Steps

1. 1 Cook tagliatelle according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. 2 While pasta cooks, heat olive oil in a large skillet over medium heat.
3. 3 Add mushrooms and garlic, sauté until mushrooms are golden brown.
4. 4 Stir in thyme leaves and flour, cooking for 1 minute.
5. 5 Gradually whisk in milk, stirring constantly until sauce thickens.
6. 6 Remove from heat and stir in Parmesan and butter until smooth.
7. 7 Toss cooked pasta in the sauce, adding reserved pasta water as needed for consistency.
8. 8 Season with salt and pepper to taste, then serve immediately.

Equipment

• Large skillet
• Pot for pasta
• Whisk

Variations

• Add cooked chicken or shrimp for a heartier meal.
• Stir in a handful of spinach leaves for a pop of color and nutrients.

Substitutions

• Use gluten-free pasta for a gluten-free option.
• Substitute almond milk for a dairy-free version.

Pairings

• Crusty bread
• A side of roasted vegetables

Nutrition

Tips

• Use a mix of cremini and shiitake mushrooms for added depth of flavor.
• For a creamier sauce, use half-and-half instead of milk.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk over low heat.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently with a splash of milk.

Serving Suggestions

• Pair with a crisp green salad and a glass of Pinot Noir.
• Sprinkle with extra Parmesan and toasted breadcrumbs for added texture.

FAQ