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Creamy Mushroom Tagliatelle on a white plate with a fork being twirled
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5 from 5 votes

Creamy Mushroom Tagliatelle

Creamy Mushroom Tagliatelle is comfort food! Vegetarian yet packed with flavour, creamy mushroom pasta is a must try for meatless Mondays!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Dinner
Cuisine: Australian, International
Keyword: creamy mushroom pasta, creamy mushroom tagliatelle
Servings: 6
Calories: 582kcal
Author: Adrianne


  • Skillet
  • Colander
  • Saucepan


  • 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
  • Parsley
  • 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.


Calories: 582kcal | Carbohydrates: 6g | Protein: 4g | Fat: 62g | Saturated Fat: 30g | Cholesterol: 155mg | Sodium: 489mg | Potassium: 295mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1687IU | Vitamin C: 3mg | Calcium: 77mg | Iron: 1mg