This mushroom tagliatelle with creamy garlic sauce takes just 15 minutes to make! It's one of my favourite easy weeknight pasta dishes.
Comforting, quick and delicious 😍
Quick and easy pasta dishes are pretty much my life.
At least once a week I'll throw one together when I'm feeling especially tired or pushed for time and this mushroom tagliatelle is the latest of my weeknight creations.
It's so easy, uses just a handful of ingredients and requires barely any thinking or cooking before you've got a comforting bowl of pasta in front of you.
And of course mushrooms and pasta is such a classic combination and packed with flavour. From creamy mushroom pasta to mushroom pasta bake and five ingredient garlic mushroom pasta these is just so much goodness to be found in that mushroom and pasta combination!
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Why we love this mushroom tagliatelle:
- It takes just 15 minutes to make from start to finish which makes it the perfect weeknight dinner
- It's suitable for vegetarians but you could easily add chicken if you miss the meat
- It requires just 6 ingredients, including the parsley for garnish, to make this dish
Ingredients
- Garlic: The base for every delicious pasta dish
- Mushrooms: I went for chestnut but you could use any type you like
- Crème Fraîche: For that delicious creamy sauce. You can also use cream if you prefer.
- Tagliatelle: I love how this long cut of pasta works in a creamy dish but you could use a different cut of pasta if you prefer
- Fresh Parsley: For garnish or switch to another herb if you prefer
Instructions
- Cook the mushrooms: Heat the oil and add the garlic, cook until softened then add the mushrooms and season well. Cook for about 10 minutes until softened.
- Cook the pasta: Cook the pasta according to packet instructions in salted water
- Finish the sauce: Add the crème fraîche to the mushrooms and stir then use tongs to transfer the pasta to the sauce and toss. Serve with chopped parsley.
Expert tips for making this recipe
- If the sauce needs thinning slightly add a little pasta water while tossing the pasta and sauce together
- Don't overcrowd the pan when cooking the mushrooms - if you need to then fry them in batches to make allow them to be cooked in a single layer in the pan, this will ensure they brown properly and get extra flavourful
- Cook the pasta until just al dente as it will continue to cook when you add it to the sauce
Variations
- To make this recipe with meat you can add some cooked chicken or diced ham before serving
- Feel free to add extra veggies to this dish if you like. Asparagus or broccoli would be good
- Drizzle with chilli oil or sprinkle with chilli flakes before serving for a spicy kick
- To make this recipe gluten free simply use your favourite brand of gluten free pasta
Storage
Any leftovers of this recipe can be stored in an airtight container in the fridge for up to 3 days.
Mushroom Tagliatelle FAQs
Spaghetti and tagliatelle aren't the same although they are both long pastas. Spaghetti are strings of pasta while tagliatelle are flat strips. Although they are different both could definitely be used for this recipe so feel free to sub in spaghetti if that's what you have on hand.
Mushrooms are porous so it's important not to wash them using water - they'll suck up all the water which will stop them from browning when you add them to the pan. Simply use a slightly damp paper towel to wipe any dirt away.
There are so many different types of mushrooms and to be honest most of them would work really well in this pasta recipe! From a classic white mushroom, to portobello, chestnut or even wild mushrooms - they're all great choices for this recipe so go with your favourite!
Absolutely! Although I love this creamy sauce with long strands of pasta like tagliatelle, I've also made it with short cuts of pasta and it's still delicious.
Want more? Try these other pasta recipes!
- Creamy Pesto and Goat Cheese Pasta
- Sausage Pasta with Peppers & Tomato Sauce
- Chickpea Pasta alla Puttanesca
- Smoked Mackerel Pasta Salad with Asparagus
- Orecchiette with Rapini and Sausage
- 15 Minute Tuna Pasta with Pangrattato
Recipe
15 Minute Mushroom Tagliatelle
Ingredients
- 1 tablespoon Olive Oil
- 2 cloves Garlic crushed
- 250 g Mushrooms sliced
- 200 ml Crème Fraîche swap for cream if preferred
- 300 g Tagliatelle
- Salt and Pepper
- Fresh Parsley chopped
Instructions
- Put a large pot of salted water onto boil. Heat the oil in a frying pan over a medium heat. Add the garlic and fry gently until softened, about 3 minutes. Add the mushrooms, season well with salt and pepper and cook for 8-10 minutes until softened and the liquid has evaporated.
- While the mushrooms are cooking add the tagliatelle to the water and cook according to packet instructions.
- Add the crème fraîche to the mushrooms and stir through then use tongs to move the tagliatelle from the water to the mushroom and crème fraîche mixture. Toss using tongs and add a little pasta water if the sauce needs loosening.
- Serve topped with fresh parsley.
Notes
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Michelle says
Mushroom pasta is always a winner as far as I'm concerned, we have it at least once a week. Love that this one takes just 15 minutes, perfect for busy weeknights x
kim says
What a fabulous recipe! It's so easy and flavorful!
Nicolas Hortense says
I absolutely love the simplicity of this beautiful dish. Just how a good pasta recipe should be!
Alina | Cooking Journey Blog says
Such a lovely plate of tagliatelle! Mushrooms add so much flavor and the touch of cheese on top makes it a perfect dinner!
Bintu | Recipes From A Pantry says
I love quick and easy tasty meals such as this. It looks absolutely delicious.