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This easy, creamy mushroom tagliatelle recipe is a great way to elevate a simple pasta dish. Are you bored of buying ready-made pasta sauces? Want to be a little more adventurous and still fancy a simple, comforting pasta dish? If either of these apply then this is for you!

Carnivores, why not add meat? Fry chicken thighs with garlic and olive oil. Sear a juicy steak. Roast a duck breast. This mushroom tagliatelle doesn’t need meat, however if you want it why not?

If our easy, creamy mushroom tagliatelle recipe just isn’t doing it for you, we have others! If it’s a vegetarian pasta dish you fancy, why not try our cacio e pepe recipe? Not vegetarian? check out some of our other pasta dishes: spaghetti carbonara, creamy salmon pasta or lemon and garlic prawn tagliatelle.

Creamy Mushroom Tagliatelle

Mushrooms go great with everything, but in this recipe they’re the star. This mushroom tagliatelle marries nutty, earthy and creamy in a velvety pasta dish.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 2 people
Calories 782 kcal


  • 250 g uncooked fresh pasta (400g cooked weight)
  • 100 ml white wine
  • 200 g mushrooms (e.g. oyster, king oyster and shiitake)
  • 1 clove garlic
  • 1 banana shallot
  • 15 g unsalted butter
  • 100 ml double cream
  • 1 tbsp olive oil
  • 10 g grated parmesan
  • Handful of fresh parsley
  • Pinch of lemon thyme
  • Salt and pepper to taste


  • Start by finely chopping the shallot, parsley and garlic and roughly chopping the mushrooms. Also, pick the leaves from the thyme, discarding the stems. Lastly, finely grate the parmesan and set the ingredients aside.
  • Bring a pan of water to the boil, turn down the heat slightly and leave on a rolling boil until needed. You’re now ready to start cooking.
  • Add the butter, oil and chopped shallot to a pan on a low heat. Sweat for 10 minutes until the shallot becomes translucent and soft.
  • Add the garlic, mushrooms and thyme leaves to the same pan and continue cooking for another 10 minutes. The mushrooms should become soft, release a good amount of water and the water should have evaporated. If it hasn’t, continue cooking for another couple of minutes. 
  • Place the pasta in the pan of boiling water, turn the heat up and cook as per the instructions on the packet. Drain but keep a small amount of the cooking water to use later.
  • Add the white wine to the pan, turn the heat up slightly and simmer for around 3 minutes. The liquid volume should have decreased significantly in this time.
  • Add the cream and parsley to the pan and simmer gently for 3-4 minutes before turning off the heat. Add the parmesan, pasta, salt and pepper to taste and a small amount of the pasta water (depending on how thick you want the sauce to be). Stir together and serve immediately.

Nutrition (per serving)

Calories: 782kcal

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