This Creamy Mushroom Tagliatelle Pasta is a quick and easy, restaurant-worthy vegetarian dinner that is ready in just 30 minutes! Made with thick ribbons of tender tagliatelle coated in a rich and creamy mushroom sauce made from scratch, this flavorful pasta recipe will give you elevated comfort food at home that the whole family will love.

Serve this carb-heavy meal on its own or as a side. It’s sure to impress so you probably won’t have to worry about leftovers! Plus, this Tagliatelle Pasta is perfect for all kinds of occasions from busy weeknights at home to fancy dinner parties with friends. It’s easy to make and wows everywhere it goes, so you won’t have to give it a second thought.

Why You'll Love this Tagliatelle Pasta Recipe

• Cheesy and creamy pasta. What is pasta without cheese? This mushroom tagliatelle pasta features a parmesan-loaded, garlicky sauce made with butter, cream, and white wine to balance things out. Topped with even more parmesan, you can’t go wrong with this dish.
• Easier to make than it looks. This pasta looks and tastes like it took ages to prepare, but it really only takes half an hour, tops! Thanks to a decadent cream and white wine sauce, this mushroom tagliatelle is fancy and indulgent without excessive effort.
• Simple ingredients. This creamy mushroom pasta is made with a handful of real ingredients that you recognize and can be easily found in the grocery store. Plus, you can make any substitutions as need. See the Ingredient Notes below for substitution tips.
• Pairs well with tons of dishes. This creamy pasta is a dreamy companion to all kinds of roasts, grilled dishes, fish, chicken, beef, pork — you name it, and it can probably be elevated with the addition of this delightful pasta.

Ingredient Notes

To make this delicious Tagliatelle Pasta, you will need the following ingredients (full measurements in recipe card below):

• tagliatelle pasta - if you can’t get your hands on some tagliatelle, use pappardelle noodles, fettuccine noodles, or any other long, skinny noodle.
• butter - unsalted butter gives you the most control over the amount of salt (and flavor) in the recipe.
• mushrooms - for this recipe, you can use white or brown mushrooms like baby portabellas or button mushrooms.
• yellow onion - you can also use white onion or shallots if that’s what you have on hand.
• garlic - fresh garlic gives the best flavor, but you can use pre-minced garlic to save time and effort!
• white wine - you don’t have to use your fanciest white wine! An acidic, dry white wine is ideal for cooking, so stick with a sauvignon blanc, chardonnay, or Riesling from the grocery store. You can also leave it out completely if you prefer.
• heavy cream - if you don’t have heavy cream on hand, you can use an equal amount of half and half. To make this recipe a little more friendly to those with dairy sensitivities, use a plant-based cream instead.
• parmesan - you can also use Asiago, nutritional yeast, or a plant-based parmesan-style cheese.
• parsley - fresh parsley is preferred but you could easily swap it for any other soft herb of your choice like basil or dill.
• salt and pepper

You will also need measuring cups and spoons, a cooking pot, and a skillet.

How to Make the Best Tagliatelle Pasta

1. Cook pasta. Bring a large pot of water to a boil over medium-high heat. Add tagliatelle pasta and a little bit of salt and cook until al dente according to package directions, about 8-10 minutes (2-3 minutes for fresh tagliatelle). Drain the pasta well and set aside.

2. Sauté mushrooms. Meanwhile, add butter in a large skillet and melt over medium-high heat until it starts to bubble, about 1 minute. Add mushrooms and sauté until golden brown on both sides, about 5 minutes.

3. Add aromatics. Add onion, garlic, salt, and pepper. Cook for another 2-3 minutes until the mushrooms turn nicely brown. (Salt will further extract more water from the mushrooms, giving them a nice brown color).

4. Add sauce. Add white wine, heavy cream, and Parmesan cheese and stir continuously until smooth.

5. Simmer. Bring the mixture to a simmer and turn the heat down to medium-low. Simmer until thickened to a desired consistency, about 3-4 minutes.

6. Toss in pasta. Add cooked pasta in the skillet and toss well to coat. Garnish with chopped parsley and extra parmesan, if desired. Serve immediately.

How to Serve

This Creamy Tagliatelle Pasta is delicious served as a vegetarian main all on its own or paired with some delicious pasta sides including:

• Cheesy Garlic Bread
• Caesar Salad
• Oven Roasted Vegetables
• Garlic Butter Shrimp
• Bruschetta
• Sautéed Asparagus

For more recipe ideas, see our 30 Side Dishes for Pasta.

Storing and Freezing Instructions

How to Store

Transfer cooled mushroom tagliatelle to an airtight container and refrigerate for up to 3 days.

How to Reheat

Reheat leftover tagliatelle pasta on the stovetop over medium-low heat until warmed through or in the microwave. If the pasta has thickened too much when stored in the fridge, add a splash of water to thin it out when reheating.

How to Freeze

You can also freeze this creamy pasta! Transfer the leftovers into a freezer-safe container or freezer bag and freeze for up to 3 months. Thaw the pasta overnight in the fridge before reheating.

More Pasta Recipes

• 40 Best Pasta Recipes
• Spaghetti Carbonara
• Fettuccine Alfredo
• Creamy Tomato Pasta
• Beef Stroganoff
• Mascarpone Penne Pasta

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