Creamy Tagliatelle with Mushrooms

Prep Time: 10 mins | Cook time: 15 mins | Total time: 25 mins

Course: Mains | Servings: 2

Difficulty level: Easy


  • 200 grams dried tagliatelle
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, finaly diced
  • 200 grams button mushrooms, sliced
  • ½ cup white wine
  • ½ cup fresh cream
  • 1 tbsp fresh parsley, finely chopped
  • 1 cup grated parmesan
  • 2 tbsp roasted pine nuts
  • Salt and pepper, to taste



  • In a large pan, boil 4 liters of water with 1 tbsp of salt. Add pasta, bring back to a boil and reduce to medium-low heat. Cook pasta until al dente, 8-9 minutes
  • Heat butter and olive oil in a frying pan. Add onion and saute on medium-high heat until translucent, about 3 minutes. Add garlic and saute for another minute
  • Add mushrooms and cook until soft, about 5 minutes.
  • Add white wine and cook until the liquid reduces by half. Add cream and simmer for 3-4 minutes.
  • Add parsley and season with salt and pepper to taste
  • Add the cooked pasta, toss pasta with the sauce
  • When serving, sprinkle plated pasta with grated parmesan and toasted pine nuts.
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