Creamy Mushroom Tagliatelle
Creamy Mushroom Tagliatelle is a pasta recipe ready in 35 min. It makes 4 servings, each 680 kcal with 24 g protein. Beginner level, 13 ingredients.
Recipe by @ananegoita, adapted and measured by Cookpath.
- 35 mintotal
- Beginnerlevel
- 680kcal a serving
- 24 gprotein
What is Creamy Mushroom Tagliatelle
Tagliatelle cooked with browned mushrooms, onion and garlic in white wine and stock, finished with mascarpone and parmesan into a creamy sauce.
- Pasta · Vegetarian
- Sautéing & stir-fry
- Boiling
- Sauces & dressings
How to make Creamy Mushroom Tagliatelle
Tips from the cook
- Leave the mushrooms alone until they brown, as that is where most of the flavour comes from.
- Cook the garlic for only 30 seconds, as it turns bitter if it browns.
- Keep a splash of hot stock nearby and add it if the sauce gets too thick.
- No wine? Use extra stock with a small squeeze of lemon.
Step by step with timers, in your shopping list in one tap.
Goes well with
Sides from Cookpath that balance this dish, the same picks the app suggests.
Meal prep and storage
Best eaten fresh. Leftovers keep 2 days in the fridge, with a splash of water or stock when reheating.
See this week’s meal prep plan on the blog, or plan your own week in the app.
Creamy Mushroom Tagliatelle substitutions
Out of something, or cooking around an allergy. Each swap was checked against a source.
Tagliatelle1 option
- Gluten-free pasta (corn/rice or corn-rice blend) 1:1 by weight; cook per packet, slightly al dente
Soups (goes soft fast) and long simmers.
Mushrooms3 options
- Zucchini (courgette), salted and drained 1:1 by weight
Soft and watery.
- Caramelised onions 1:1 by weight
Sweeter.
- Extra-firm tofu 1:1 by weight
Breaks down in long cooking.
Still contains soy.
Butter2 options
- Vegan/dairy-free butter block 1:1 by weight
Soft tub margarine fails in pastry and cheesecake base.
- Olive oil use about 3/4 as much by volume
Not for creaming or pastry; base goes oily.
Onion2 options
- Leek, white and light-green part 1:1 by volume
Still an allium; raw dishes.
- Fennel bulb, finely diced 1:1 by volume
Sweet aniseed note; raw dishes.
White wine1 option
- Stock + 1 tsp lemon juice or mild vinegar per 100 ml 1:1 by volume
Less complexity.
Still contains celery.
Vegetable stock2 options
- Celery-free vegetable stock (check label) 1:1 by volume
- Water + salt + pinch of herbs 1:1
Less depth.
Mascarpone2 options
- Full-fat cream cheese loosened with a splash of milk or cream 1:1 by weight
Slightly tangier.
Still contains dairy.
- Plant-based cream cheese (check label) 1:1
Many are nut- or soy-based; can split when boiled.
Still contains soy and tree nuts.
Parmesan2 options
- Vegetarian hard Italian-style cheese (made with microbial rennet) 1:1 by weight
Grana Padano is not suitable for egg-free (lysozyme from egg).
Still contains dairy.
- Nutritional yeast (fortified flakes) 1:1 by volume, less salty so add pinch of salt
Does not melt; less sharp.
Chilli flakes1 option
- Leave out (optional to-taste heat) leave out (optional to-taste heat)
