What is taglietelle ai funghi?

Name: Creamy Mushroom Pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1/2 ounce(14g) dried mushrooms Porcini or Shitake; 8 ounces (226g) Tagliatelle pasta; 2 Tablespoons butter; 1 Tablespoon olive oil; 1 onion, chopped; 3 cloves garlic, chopped; 8 ounces cremini mushrooms, sliced; 3/4 cup white wine; 3/4 cup heavy cream; 1/2 cup Parmesan cheese, freshly grated; 2 Tablespoons fresh parsley; 1/2 cup Parmesan cheese (when serving)

This recipe for Tagliatelle ai funghi (tagliatelle with mushrooms) is a delectable vegetarian pasta dish that combines creamy textures and rich flavors. Featuring a medley of porcini and fresh mushrooms, this quick and easy recipe can be whipped up in under 30 minutes, making it the perfect choice for a hassle-free weeknight dinner.

Creamy Mushroom Pasta (30 Minutes)

Description

This Creamy Mushroom Pasta is a simple yet flavorful dish, making it an easy choice among pasta lovers who also love the earthy flavor of mushrooms. This satisfying and comforting dish is perfect for quick and easy weeknight dinners or a hearty meal for a special occasion.

Ingredients

1/2 ounce(14g) dried mushrooms Porcini or Shitake

8 ounces (226g) Tagliatelle pasta

2 Tablespoons butter

1 Tablespoon olive oil

1 onion, chopped

3 cloves garlic, chopped

8 ounces cremini mushrooms, sliced

3/4 cup white wine

3/4 cup heavy cream

1/2 cup Parmesan cheese, freshly grated

2 Tablespoons fresh parsley

1/2 cup Parmesan cheese (when serving)

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Instructions

Bring a small pan of salted water to a boil, then turn off the heat. Add the dried porcini or dried shitake mushrooms and soak for 5 minutes. Drain and set aside.
In a large pot of boiling, salted water, cook the pasta according to package directions until al dente. Drain and set aside.
Meanwhile, in a large skillet, melt the butter and olive oil together. Over medium-high heat, sauté the onion and garlic until soft (about four to five minutes).
Add the mushrooms to the frying pan and cook for about two to three minutes, stirring occasionally. Mushrooms will be golden brown. Season with salt and pepper.
Add the wine to the mushroom mixture and turn up the heat, almost to high for about 30 seconds, then reduce to medium and stir in the heavy cream. Simmer for 5 minutes, stirring as the sauce thickens.
Stir in 1/2 cup of the Parmesan cheese to the large sauté pan and stir until combined, continuining to cook over medium heat.
Add the parsley and stir until combined. Taste the sauce and adjust the seasoning, adding salt and pepper if needed.
Add the pasta to the sauce and gently stir until combined and the noodles are coated with the sauce.

Notes

Reheating – and reheat in a skillet over low heat. Add a splash of cream, wine or vegetable stock to the skillet to add a little moisture. Alternatively, you can reheat in the microwave by placing a single serving on a plate and reheating in 30 second intervals until heated throughout. (less than two minutes)

Storage – Place leftovers in an airtight container for up to three days.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dinner
Method: stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 helping
Calories: 520
Sugar: 5.1 g
Sodium: 356.1 mg
Fat: 23.8 g
Saturated Fat: 12.9 g
Trans Fat: 0.3 g
Carbohydrates: 51.7 g
Fiber: 3 g
Protein: 17.8 g
Cholesterol: 55.1 mg