Description

Indulge in this luxurious creamy mushroom tagliatelle pasta, featuring tender mushrooms, garlic, and thyme simmered in a velvety cream sauce. Tossed with silky tagliatelle pasta, this dish is a restaurant-quality meal you can make at home in under 30 minutes!

Ingredients

12 oz (340g) tagliatelle pasta (or fettuccine)
2 tablespoons unsalted butter
1 tablespoon olive oil
1 pound (450g) mushrooms (cremini, button, or wild), sliced
4 garlic cloves, minced
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
1 cup heavy cream
1/2 cup grated Parmesan cheese (plus extra for serving)
1/4 cup fresh parsley, chopped (for garnish)
Optional: 1/4 cup white wine or vegetable broth for deglazing

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Instructions

Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the tagliatelle according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
Sauté the Mushrooms:
In a large skillet, heat the butter and olive oil over medium-high heat. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until golden brown and tender.
Add Aromatics:
Stir in the minced garlic, thyme, salt, and pepper. Cook for 1-2 minutes until fragrant. If using, deglaze the pan with white wine or vegetable broth, scraping up any browned bits.
Make the Sauce:
Reduce the heat to medium and pour in the heavy cream. Stir in the grated Parmesan cheese and let the sauce simmer for 2-3 minutes until thickened.
Combine Pasta and Sauce:
Add the cooked tagliatelle to the skillet and toss to coat in the creamy mushroom sauce. If the sauce is too thick, add a splash of reserved pasta water to loosen it.
Serve:
Garnish with fresh parsley and extra Parmesan cheese. Serve immediately.

Notes

For a lighter version, substitute half-and-half or whole milk for heavy cream.
Add cooked chicken, pancetta, or spinach for extra protein and flavor.
Use gluten-free pasta if needed.
Leftovers can be stored in the fridge for up to 2 days and reheated gently on the stovetop.