Tagliatelle ai Funghi

Why You’ll Love This Recipe

This pasta dish is a perfect balance of rustic and refined. The mushrooms are the star of the show, delivering rich umami flavor, while the silky tagliatelle absorbs the creamy or wine-infused sauce beautifully. It’s a quick, crowd-pleasing meal that feels like a restaurant-quality dish but comes together in under 30 minutes. Vegetarian, satisfying, and easy to elevate for special occasions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Tagliatelle pasta (fresh or dried)
• Olive oil or butter
• Garlic
• Shallot or onion (optional)
• Mixed mushrooms (such as cremini, porcini, shiitake, or button)
• White wine (optional, for deglazing)
• Heavy cream or vegetable broth (depending on preference)
• Fresh thyme or parsley
• Grated Parmesan cheese (optional)
• Salt
• Black pepper
• Pasta water (reserved for thinning sauce if needed)

Directions

1. Bring a large pot of salted water to a boil and cook tagliatelle according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
2. While the pasta cooks, heat olive oil or butter in a large skillet over medium heat.
3. Add finely chopped garlic and shallot (if using). Sauté for 1–2 minutes until fragrant.
4. Add sliced mushrooms and cook for 8–10 minutes, stirring occasionally, until they release their moisture and become golden brown.
5. Deglaze the pan with white wine (if using), scraping up any browned bits. Let it simmer until mostly evaporated.
6. Stir in cream or broth, then season with salt, pepper, and fresh thyme. Simmer gently for 3–5 minutes.
7. Add the cooked tagliatelle to the pan. Toss gently to combine, adding reserved pasta water as needed to loosen the sauce.
8. Top with grated Parmesan and fresh parsley, then serve immediately.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

• Make it vegan: Use olive oil, omit the cheese, and substitute cream with a dairy-free alternative like oat cream or cashew cream.
• Add protein: Stir in sautéed tofu, grilled chicken, or white beans.
• Use dried mushrooms: Rehydrate porcini mushrooms in warm water, then use both the mushrooms and the soaking liquid (strained) in the sauce.
• Swap pasta: Use fettuccine, pappardelle, or linguine if tagliatelle isn’t available.
• Make it lighter: Skip the cream and use vegetable broth with a splash of lemon juice for brightness.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm in a skillet over medium heat with a splash of water, cream, or broth to rehydrate the sauce.
Not recommended for freezing, as the texture of the mushrooms and sauce may change after thawing.

FAQs

What kind of mushrooms are best for Tagliatelle ai Funghi?

A mix of cremini, shiitake, porcini, and button mushrooms adds depth, but you can use whatever you have on hand.

Can I make this without cream?

Yes, use broth or a little butter and pasta water for a lighter version.

What wine should I use in the sauce?

A dry white wine like Pinot Grigio or Sauvignon Blanc works well. You can also skip it if preferred.

Is this recipe vegetarian?

Yes, just be sure to use a vegetarian-friendly Parmesan or omit the cheese.

Can I use gluten-free pasta?

Absolutely—just use your favorite gluten-free tagliatelle or pasta variety.

How do I avoid watery mushrooms?

Don’t overcrowd the pan, and let the mushrooms cook undisturbed for a few minutes before stirring to achieve browning.

What herbs go well with this dish?

Fresh thyme, parsley, or sage complement the mushrooms beautifully.

Can I make this dish ahead of time?

It’s best served fresh, but you can prep the mushrooms and sauce ahead, then cook the pasta and combine when ready to serve.

How do I thicken the sauce?

Simmer the sauce longer to reduce, or stir in a small amount of grated cheese to thicken naturally.

What sides go well with this pasta?

A simple green salad, garlic bread, or roasted vegetables pair nicely with this rich pasta dish.

Conclusion

Tagliatelle ai Funghi is a timeless Italian favorite that delivers deep, savory flavor in every bite. With tender noodles, golden mushrooms, and a rich, velvety sauce, it’s a comforting and elegant meal you can whip up in under 30 minutes. Whether you serve it for a cozy night in or a dinner party centerpiece, this dish is sure to impress and satisfy.

Tagliatelle ai Funghi

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Tagliatelle ai Funghi is a rich and comforting Italian pasta dish featuring tender tagliatelle tossed in a savory mushroom sauce. Made with a mix of earthy mushrooms, aromatic herbs, and a touch of cream or broth, it’s a quick and elegant meal that’s perfect for weeknights or special occasions.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• 12 oz tagliatelle pasta (fresh or dried)
• 2 tablespoons olive oil or butter
• 2 cloves garlic, minced
• 1 shallot or small onion, finely chopped (optional)
• 10 oz mixed mushrooms (cremini, porcini, shiitake, or button), sliced
• 1/4 cup dry white wine (optional)
• 1/2 cup heavy cream or 1/2 cup vegetable broth
• 1/4 cup grated Parmesan cheese (optional)
• 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)
• 1/2 cup reserved pasta water (as needed)

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Instructions

1. Bring a large pot of salted water to a boil. Cook tagliatelle until al dente. Reserve 1/2 cup of pasta water and drain the rest.
2. In a large skillet, heat olive oil or butter over medium heat. Add garlic and shallot (if using), and sauté for 1–2 minutes until fragrant.
3. Add mushrooms and cook for 8–10 minutes until browned and moisture has evaporated.
4. Deglaze with white wine (if using) and simmer until mostly evaporated, about 2–3 minutes.
5. Stir in cream or broth, thyme, salt, and pepper. Simmer for 3–5 minutes until slightly thickened.
6. Add cooked tagliatelle and toss to coat. Add reserved pasta water gradually to loosen the sauce if needed.
7. Stir in Parmesan cheese if using. Taste and adjust seasoning.
8. Garnish with chopped parsley and serve immediately.

Notes

• For a vegan version, use dairy-free cream and omit Parmesan.
• Use a mix of fresh and dried mushrooms for deeper flavor—rehydrate dried mushrooms and use their soaking liquid.
• Don’t overcrowd mushrooms in the pan to ensure proper browning.
• Serve with garlic bread or a green salad for a complete meal.

Nutrition

• Serving Size: 1 serving
• Calories: 420
• Sugar: 3g
• Sodium: 280mg
• Fat: 17g
• Saturated Fat: 8g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 3g
• Protein: 13g
• Cholesterol: 30mg