How To Make Creamy Mushroom Tagliatelle
This creamy mushroom tagliatelle pasta combines the minty and earthy flavors of mushroom and the deep tangy taste of white wine for a delicious dish.
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.
- Calories: 729.17kcal
- Fat: 48.35g
- Saturated Fat: 27.46g
- Monounsaturated Fat: 14.89g
- Polyunsaturated Fat: 2.39g
- Carbohydrates: 50.95g
- Fiber: 2.87g
- Sugar: 6.61g
- Protein: 19.48g
- Cholesterol: 152.51mg
- Sodium: 665.95mg
- Calcium: 328.27mg
- Potassium: 489.15mg
- Iron: 1.71mg
- Vitamin A: 480.43µg
- Vitamin C: 6.54mg
Have your own special recipe to share? Submit Your Recipe Today!