Mushroom and Thyme Tagliatelle

• 8 ounces tagliatelle
• 12 ounces mushrooms, sliced
• 3 tablespoons olive oil
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons fresh thyme leaves, for garnish
• Optional: additional Parmesan for serving

Steps

1. 1 Bring a large pot of salted water to a boil. Cook tagliatelle according to package instructions until al dente; drain and set aside.
2. 2 While pasta cooks, heat olive oil in a large skillet over medium heat. Add mushrooms and cook until they release their moisture and begin to brown.
3. 3 Add minced garlic and dried thyme to the skillet, sautéing for another minute until fragrant.
4. 4 Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until melted and sauce is smooth.
5. 5 Add the cooked tagliatelle to the skillet, tossing to coat in the sauce. Season with salt and pepper to taste.
6. 6 Serve immediately, garnished with fresh thyme leaves and additional Parmesan if desired.

Equipment

• Large pot
• Large skillet
• Tongs

Variations

• Add cooked chicken or shrimp for a heartier meal.

Substitutions

• Substitute tagliatelle with fettuccine if preferred; swap heavy cream for half-and-half for a lighter version.

Pairings

• A glass of Pinot Noir complements the earthy flavors beautifully.

Nutrition

Tips

• For extra richness, add a swirl of butter to the sauce.
• Use a mix of cremini and shiitake mushrooms for a deeper flavor.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or cream to loosen the sauce.

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

Serving Suggestions

• Pair with a crisp green salad and a sprinkle of toasted pine nuts.

FAQ