Creamy Mushroom Tagliatelle Recipe

Cook pasta according to package instructions. Drain, reserve 1 cup of pasta water.

In a large skillet, saute onion and mushrooms in olive oil for about 5 minutes until softened. Add garlic and cook for about 1 minute until fragrant.

Add the wine to deglaze and loosen any bits off the pan and simmer for about 3 to 4 minutes until the wine has almost evaporated.

Add the cream and cream cheese and stir until smooth. Simmer for 5 minutes or slightly reduced and thickened. Stir in the pasta and half of the parmesan cheese.

Toss to combine adding a little bit of the reserved pasta water if needed. Season with salt and pepper to taste.

Garnish with remaining cheese and parsley if desired.

Serve and enjoy.