Parmesan tagliatelle with buttered mushrooms. A fast and easy recipe for a delicious pasta dish. Imagine tagliatelle tossed with Parmesan and sautéed mushrooms in a garlic butter sauce. This one will definitely fulfill your pasta night expectations.
The mushrooms are sautéed in a mix of olive oil, butter and lots of garlic. The nutty, salty Parmesan adds the savory factor and makes this pasta taste luxurious. Oh, plus there’s the added bonus that this dish comes together in just about 20 minutes. A knock-your-socks-off situation for your taste buds.
This pasta dish is rich, savory and irresistible. It’s one of those dishes that’ll make you feel like a smart cook.
These flavors make your pasta deeply satisfying, yet the recipe is super easy to throw together. Beyond doubt a recipe you’ll turn to again and again.
Let me guide you through the recipe with this step-by-step VIDEO.
Helpful tips
- You can opt for a mix of different types of mushrooms, such as cremini, shiitake, oyster, chanterelle…
- Swap Parmesan cheese for Pecorino Romano cheese.
- Try linguine, spaghetti or fettuccine instead of tagliatelle.
- Add bacon or pancetta.
- Serve with a big side salad drizzled with balsamic vinegar and olive oil.
Try These Next
- Polenta with Creamy Miso Mushrooms and Sun-Dried Tomatoes
- Creamy Drunken Chicken with Mushrooms
- One-Pot Chicken Stroganoff with Orzo
Parmesan Tagliatelle with Buttered Mushrooms
Ingredients
- 7 ounces tagliatelle
- 14 ounces cremini mushrooms - cut into slices
- 3 ounces grated Parmesan - more for serving
- 2 tbsp butter
- 2 tbsp olive oil
- 3 tbsp chopped parsley
- 1 onion - diced
- 4 garlic cloves - minced
- ½ tsp red pepper flakes - more for serving
- 2 tsp black pepper
- 1 tsp salt
Instructions
- Get all the prep done before you start cooking: mince the garlic and finely chop the onion. Thinly slice the cremini mushrooms and chop the parsley.
- Cook the pasta in a large pot of generously salted boiling water, until al dente. Drain, reserving ½ cup of the cooking water.
- In a large skillet, heat 1 tbsp olive oil over high. Add mushrooms, cook until they start to release moisture, for 4-5 minutes, stirring occasionally. Add 1 tbsp butter, stir until it melts and cook until mushrooms are golden brown and crispy. Lower the heat, add garlic and onion, cook for 3 minutes. Season with salt and pepper. Stir in the parsley and remove the mushrooms from skillet.
- In the same skillet, heat 1 tbsp olive oil over medium-low. Add pepper and red pepper flakes. Cook, stirring, until toasted, about 1 minute. Add the remaining butter and stir until melted.
- Add cooked tagliatelle and ¼ cup reserved cooking water to skillet and toss to combine. Turn off the heat and add Parmesan. Stir and toss until melted and the sauce coats the pasta. Add more pasta water if the pasta looks too dry. Add mushrooms and stir until combined. Adjust salt to your own taste.
- Transfer pasta to bowls and serve immediately. Serve with grated Parmesan and extra red pepper flakes. Enjoy!
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