Creamy Mushroom Tagliatelle is a delicious dish, perfect any night of the week! Vegetarian yet packed with flavour, creamy mushroom pasta is a must try for meatless Mondays!
Tagilatelle is a type of pasta most closely aligned with fettuccine or spaghetti.
It is an egg based pasta with a thicker yet flatter texture, it is a great alternative pasta that you may not have tried before.
Differing to traditional tubular spaghetti it works well with creamy thick sauces.
This vegetarian pasta recipe is perfect any night of the week or can be your meatless Monday go to meal!
Comforting and delicious, it has taste, texture and a sense of variety.
The ingredients for this recipe are simple and easy to find at the local shops. The photo below is a great visual guide to use when shopping and the recipe card at the bottom of the post has the specific measurements needed.
As you can see, the recipe calls for:
- Tagliatelle: this is a thick, wide ribbon like pasta that is readily available. Sold in round nests, it is similar to spaghetti or fettuccini but differing as it is an egg based pasta.
- Swiss brown mushrooms: we use a variety of mushrooms for the recipe to create different tastes, textures and visual appeal. These mushrooms are noticeable for their brown colour and are similar to button mushrooms.
- Button mushrooms: these are the most popular mushrooms at the shops. They cook well, pair well with garlic and provide a chewy robust texture in the dish.
- Cream: we use regular (not light) cooking cream.
- Dried thyme: this herb works very well when combined with mushrooms, we only need a small amount, yet the flavour gets pulled through the dish
- Parsley: use fresh curly parsley to add texture and colour to the recipe or Italian flat leaf parsley. Of the 2 types, the curly parsley will provide the greatest texture to the dish.
- Garlic: garlic and mushrooms are a dream combination. We use fresh garlic cloves which we mince and combine with the olive oil, salt and pepper
- Butter: regular salted or unsalted butter is fine to use. This ingredient is use to add additional flavour as the mushrooms cook and the butter melts into the mix.
- Olive oil: extra virgin olive oil is best. This is used to cook the mushrooms before they are added to the cream sauce.
- Salt and pepper: we use salt and pepper to season the dish. It is also a good idea to have some cracked pepper on hand to garnish as you serve the meal.
- Parmesan cheese: try and use fresh parmesan cheese which you grate yourself. It has a lovely texture and complimentary taste for the tagliatelle and mushroom combination.
Here are the step by step instructions to make the recipe. We start by combining the garlic, olive oil, salt and pepper.
- Mince the garlic (Photo 1)
- Pour olive oil into a small bowl (Photo 2)
- Add minced garlic (Photo 3)
- And dried thyme (Photo 4)
We use the olive oil, garlic and herbs to create a paste to roast our mushrooms in!
The mushrooms are oven roasted with this flavoursome seasoning and taste AMAZing!!
- Add salt and pepper to the oil (Photo 5)
- Use a mini whisk to combine (Photo 6)
- Thinly slice some of the mushrooms (Photo 7)
- Roughly chop some of the mushrooms (Photo 8)
The joy in this dish is using different techniques to cut the mushrooms so that we get a variety of shapes and sizes which add texture to the dish (it is SERIOUSLY yummy!) .
Creamy sauce steps
- Brush the mushrooms with the seasoned oil (Photo 9)
- Add butter to mushrooms and pop in the oven (Photo 10)
- Make the pasta sauce starting with the cream (Photo 11)
- Add the chopped parsley (Photo 12)
- Add the cooked mushrooms to the cream and parsley (Photo 13)
- Stir to combine to create the creamy mushroom sauce (Photo 14)
- Cook the pasta, keep the water as you drain and add the pasta to the sauce (Photo 15)
- Stir again to combine (Photo 16)
How to store, freeze and reheat
How to store the recipe
Once cooked, you can store the recipe in a sealed, air tight container in the fridge for up to 3 days.
How to freeze the recipe
To freeze the recipe, wait until it is fully cooled, then store in sealed, air tight containers.
How to reheat the recipe
To reheat the recipe, simply allow to defrost, then either microwave till warmed through or return to sauce pan and simmer till hot.
Frequently asked questions
What is tagliatelle?
Tagliatelle is a type of pasta that is long and flat. Similar to spaghetti, the main difference is that it is not a tubular pasta.
Sold in packets with round nests of pasta, it is readily available but a lesser known variety of pasta.
What is the difference between fettucine and tagliatelle?
Fettuccini is another similar pasta, however, it is not as wide as tagliatelle.
Tagliatelle is different to fettuccini as it is sold in round nests not in a straight packet like fettuccini.
How do you know when tagliatelle is cooked?
To tell if the pasta is cooked, remove a piece and taste towards the end of the packet recommended cook time.
For example, if your packet indicates 10 mins, take a piece out around the 8-9 minute mark.
If the pasta is a little bit firm, that is ok as it will be al dente style with a bit of texture in the bite.
These tips are to help you master this recipe from the 1st time you make it:
- cook the tagliatelle till it is al dente! (adds a little more bite to the dish)
- a pesto based sauce can be substituted for the creamy pasta sauce
- use a combination of mushrooms for flavour
- use a variety of cuts to the mushrooms to create texture
This pasta is a great alternative to a meat based spaghetti recipe!
😍 More Easy Pasta Recipes
Pasta is loved by all as it is the ultimate comfort food! Here are some further recipes and ideas you might like to try:
- Smoked Salmon Spaghetti
- Artichoke Spaghetti
- Instant Pot Penne Pasta
- Blue Cheese Mac and Cheese
- Ground Beef Casserole
- Tuna Pasta Bake
- Slow Cooker Spaghetti Bolognese
- Rocket Pesto Pasta
- Burst Cherry Tomato Pasta
- Sausage Spaghetti
- Anchovy Spaghetti
Each of these recipes have ease and convenience in mind. You can find more inspiration in my pasta recipes collection.
Creamy Mushroom Tagliatelle
- 250 grams tagliatelle egg pasta Note 1
- 200 grams Swiss brown mushrooms Note 2
- 400 grams button mushrooms Note 3
- ½ cup olive oil
- 4 cloves garlic
- 1 teaspoon dried thyme
- ½ teaspoon cracked pepper
- ¼ teaspoon salt
- 50 grams butter
- 600 ml cream
- Parmesan cheese to taste
- cracked pepper to serve
- Preheat your oven to 180°C / 350-375°F / Gas Mark 4-5
- Mince the garlic cloves
- Combine olive oil, minced garlic, dried thyme, salt and pepper and stir to combine
- Use a mandolin to thinly slice some of the mushrooms
- Then use a knife to roughly chop the rest
- Add all of the chopped mushrooms to a baking dish and use a pastry brush to coat them in the seasoned oil
- Pop the butter into the baking dish also and then place the dish on the middle rack in the oven, roast for 15 mins
- Bring a pot of boiling salted water to the boil and cook tagliatelle according to packet instructions Note 4
- Drain the pasta and keep the pasta water
- Make the sauce by combining the cream with the chopped parsley at a low heat in a large flat saucepan
- Use an oven mit to remove the mushrooms from the oven and transfer into the cream and parsely, stir to combine
- Add the drained cooked pasta to the creamy mushroom sauce, stir to combine. Add a little of the pasta water as needed to thin the sauce
- Serve with parmesan cheese, cracked pepper and parsley.
- Note 1 This pasta is easy to find. It will be with the other pasta at the grocery store. It is in small bundles in the packet and will say either tagliatelle or egg pasta. (You can however, use fettucine, spaghetti or your favourite pasta also).
- Note 2 These mushrooms look exactly like button mushrooms but they are a light brown in colour. It is great to use 2 types of mushrooms in this recipe for flavour and texture!
- Note 3 These are the standard white mushrooms you commonly see at the grocery store or fruit shop.
- Note 4 I like my pasta to be aldente (a little firm still) as it has a great bite to it. Try this, by boiling till cooked, but still a little chewy.