Cookies on the website:

We use cookies on this site to ensure that we give you the best experience whilst using this service. Should you wish to change your cookie settings, you can do so at any time. For more information on the cookies used, please click here.


Tagliatelle in a creamy mushroom, white wine and garlic sauce

By Nikki K on 27th Jul, 2014

Tagliatelle in a creamy mushroom, white wine and garlic sauce


This is a great lunch dish as it is so quick, and involves a nice dry white wine  –  what more could you need for easy entertaining?

  1. Fill large pan with water, a good pinch of cooking salt and bring to boil. Weigh out the pasta.
  2. Heat olive oil in wide frying pan. When hot, add crushed garlic and cook for 30 seconds. Add thinly sliced mushrooms and stir so that oil gets distributed evenly. Allow to cook for up to 5 minutes – until none look raw any more.
  3. If you are using dried tagliatelle that takes more than 5 minutes, put it on to boil now, but reduce the cooking time suggested on the packet by 1-2 minutes.
  4. Throw in the white wine, bring to a simmer, and allow the liquid to reduce on a moderate heat for 3 minutes.
  5. If you are using fresh tagliatelle (or home-made pasta)  that only takes a couple of minutes, put it on to boil now, but reduce the cooking time on the packet by 1 minute.
  6. Add the cream to the mushrooms. Season with salt and ground white pepper and let the sauce bubble for a few more minutes.
  7. Drain the pasta, but save a spoonful of the cooking water to add to the sauce. Put the pasta in the sauce too, stir and cook for a further 2 minutes. When the sauce thickens a little and clings to the pasta it is ready.
  8. Serve straight into warm bowls. Sprinkle with chopped flat-leaf parsley, grated parmesan (or a vegetarian alternative) and some freshly ground black pepper.
  9. Don’t forget you still have most of that nice bottle of dry white wine to drink with it!

Recipe Notes

  • Serve this with a Italian Bianco di Custoza or Pinot Bianco.
  • Adding the pasta (and a spoonful of pasta cooking water) to the sauce for the last couple of minutes cooking makes the sauce stick to the pasta better.
  • If you use dried tagliatelle, buy an egg-rich one – more expensive, but it tastes better.
  • You can make batches of home-made pasta in advance, and freeze it. Cook from frozen, and just add a couple of minutes to the cooking time.
  • Freeze the parsley stalks for next time you make a stock.
white wine  / sauce  / pasta  / mushroom  / italian
Twitter Google + Facebook Pinterest LinkedIn Email