Tagliatelle in a creamy mushroom sauce with thyme and Parmesan

“주식회사 엔아이에프앤씨 닐리 파스타 음식 사진2-Spaghetti ai funghi” by 최광모, CC BY-SA 4.0, Source – cropped and recompressed

Creamy Mushroom Tagliatelle

with thyme and Parmesan

25 min (20 min active) · Easy

You'll need: Stovetop · Frying Pan

Text written with AI assistance and reviewed by our editors

Mushrooms need two things above all: a hot pan and your hands off the wooden spoon. Then they turn golden brown instead of grey – and the sauce tastes of the forest rather than the canteen.

Ingredients for 2 servings

2 servings

Hide conversionAmounts also in grams, ounces and cups; the steps show oven temperatures for fan, conventional and gas too.

  • 250 gTagliatelle (≈ 9 oz)
  • 400 gButton mushrooms, chestnut (≈ 14 oz)
  • 1Onion (≈ 80 g · ≈ 3 oz)
  • 1 cloveGarlic (≈ 4 g · ≈ ¼ oz)
  • 1 tbspOlive oil (≈ 10 g · ≈ ¼ oz)
  • 1 tbspButter (≈ 12 g · ≈ ½ oz)
  • 3 sprigsThyme (≈ 3 g · ≈ ¼ oz)
  • 50 mlWhite wine, dry (≈ 3½ tbsp)
  • 150 mlWhipping cream (30%) (≈ ¾ cup)
  • 40 gParmesan, freshly grated (≈ 1½ oz)
  • ½ bunchParsley, flat-leaf (≈ 15 g · ≈ ½ oz)
  • 2 pinchesSalt (≈ 1 g · ≈ ¼ oz)
  • 2 pinchesPepper (≈ 0.6 g · ≈ ¼ oz)

Contains: Gluten, Eggs, Milk, Sulphites

Method

  1. Step 1: Put plenty of salted water on to boil for the pasta. Clean and slice the mushrooms, finely dice the onion and garlic.

  2. Step 2: Heat the oil and butter in a large frying pan over a high heat. Add the mushrooms and leave them unstirred for 3 minutes, then fry for another 3 minutes until golden brown.

    Timer: 6 min

  3. Step 3: Add the onion, garlic and thyme leaves and fry for 2 minutes. Deglaze with the white wine and let it reduce almost completely.

    Timer: 2 min

  4. Step 4: Cook the tagliatelle in the salted water until al dente according to the packet instructions, usually 7 minutes.

    Timer: 7 min

  5. Step 5: Pour the cream over the mushrooms and let it simmer for 3 minutes until thick and creamy. Season with salt and pepper.

    Timer: 3 min

  6. Step 6: Add the pasta to the pan with a small ladle of pasta water, toss through the Parmesan and serve with chopped parsley.

Tips

  • Don't wash the mushrooms – wipe them with kitchen paper instead, otherwise they soak up water.
  • Don't put too many mushrooms in the pan at once, or they'll stew in their own juices.

Swaps

  • King oyster mushrooms or chanterelles make it more festive.
  • Without wine: deglaze with a splash of vegetable stock.

Storage

The mushroom sauce keeps for 2 days in the fridge; stir in a little water or milk when reheating.

Nutrition per serving

Nutrition per serving
Calories920 kcal
Protein33 g
Carbohydrates93 g
Fat43 g

Approximate values per serving. Calculated with BLS 4.0.

All recipes in “Main dishes”

You'll also find this recipe in: Dinner in 20 Minutes

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Image credits

Image credits:

  • Cover image: “주식회사 엔아이에프앤씨 닐리 파스타 음식 사진2-Spaghetti ai funghi” by 최광모, CC BY-SA 4.0, Source – cropped and recompressed
  • Falafel bowl with hummus and herby tabbouleh: “Mixed Plate (3186676853)” by Charles Haynes from Hobart, Australia, CC BY-SA 2.0, Source – cropped and recompressed
  • Tray of roast vegetables and baby potatoes topped with golden chunks of feta and oregano: “Roasted Vegetables (2897937502)” by Mack Male from Edmonton, AB, Canada, CC BY-SA 2.0, Source – cropped and recompressed
  • Shakshuka with eggs, feta and coriander in a frying pan: “Shakshuka by Calliopejen1” by Calliopejen1, CC BY-SA 3.0, Source – cropped and recompressed
  • Spaghetti aglio e olio with chilli and parsley: “Spaghetti aglio e olio (La Mirada Restaurant Richardstraße Berlin)” by IgorCalzone1, CC BY-SA 4.0, Source – cropped and recompressed
  • Pumpkin curry with chickpeas and lime: “Pumpkin curry (1861461547)” by Upendra Kanda, CC BY 2.0, Source – cropped and recompressed
  • Beef goulash in a rich paprika sauce served with tagliatelle: “Child Care Recipes (Team Nutiriton) (20211103-FNS-UNC-8742)” by USDAgov, Public domain, Source – cropped and recompressed

All image credits