Dinner
Creamy mushroom pasta
Golden mushrooms and a lightly creamy sauce that clings to every ribbon of pasta.
- Total time
- 25 min
- Preparation
- 10 min
- Cooking
- 15 min
- Servings
- 2
Ingredients
Contains wheat (gluten) and milk. Tagliatelle often contains egg; check the packet.
Let’s cook
- 1
Bring the water and pasta-water salt to a boil. Cook the tagliatelle according to the packet, usually 8–10 minutes. Reserve 150 ml of the cooking water before draining.
- 2
While the pasta cooks, heat the oil and butter in a wide frying pan over medium-high heat. Spread out the mushrooms and cook for 5 minutes, turning occasionally, until their released moisture has mostly evaporated and the edges are golden.
- 3
Add the onion and cook for 4 minutes, stirring. Add the garlic, sauce salt and pepper, and cook for 30 seconds.
- 4
Lower the heat to medium-low. Stir in the cream and 60 ml of the reserved pasta water. Simmer gently for 2 minutes without boiling hard.
- 5
Add the pasta and Parmesan. Toss for 1 minute until coated. Loosen with extra pasta water a tablespoon at a time if needed. Finish with parsley and serve.
An original recipe idea from Forkeep. Adjust seasoning to taste and check ingredient labels for allergens.
