Italian Mushroom Tagliatelle

• 12 oz tagliatelle pasta
• 8 oz cremini mushrooms, sliced
• 4 cloves garlic, minced
• 1 small onion, diced
• 2 tbsp olive oil
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh parsley, chopped
• 1 tsp dried thyme
• Salt and pepper to taste
• 1/2 cup chicken or vegetable broth
• 2 tbsp unsalted butter

Steps

1. 1 Cook the tagliatelle according to package instructions until al dente; drain and set aside.
2. 2 While the pasta cooks, heat olive oil in a large skillet over medium heat.
3. 3 Add onion and garlic, sautéing until softened, about 3 minutes.
4. 4 Add mushrooms and thyme, cooking until mushrooms release their moisture and brown, about 8 minutes.
5. 5 Pour in the heavy cream and broth, stirring to combine and simmer for 2 minutes.
6. 6 Stir in Parmesan cheese and butter until melted and sauce is smooth.
7. 7 Toss the cooked pasta in the mushroom sauce until well coated.
8. 8 Season with salt and pepper to taste, then sprinkle with fresh parsley.
9. 9 Serve immediately for best flavor.

Nutrition

Tips

• For extra richness, add a splash of truffle oil before serving.
• Use gluten-free pasta to keep it gluten-free.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth to restore creaminess.

Serving Suggestions

• Pair with a crisp green salad and a sprinkle of toasted pine nuts.
• A glass of chianti complements this dish beautifully.

FAQ