Creamy Mushroom Tagliatelle with Garlic Butter

Creamy Mushroom Tagliatelle with Garlic Butter is a rich, silky, and indulgent Italian pasta dish that’s perfect for mushroom lovers. It combines earthy, caramelized mushrooms with a luscious cream sauce infused with garlic and butter — all tossed with delicate tagliatelle noodles.

This dish perfectly balances simplicity and sophistication. The mushrooms add deep, umami flavor, while the garlic butter cream sauce gives it that luxurious, melt-in-your-mouth texture. Whether you’re preparing a cozy dinner for two or a comforting family meal, this pasta never fails to impress.

❤️ Why I Love This Recipe

I love this recipe because it’s pure comfort in a bowl. The aroma of mushrooms sautéing in garlic butter is simply irresistible — warm, earthy, and inviting. The creaminess of the sauce coats each strand of tagliatelle, making every bite rich and satisfying without being overly heavy.

It’s also a versatile and timeless dish — easy enough for a weeknight but elegant enough for a date night. You can elevate it with truffle oil or keep it humble with simple mushrooms and herbs. Either way, it always feels special and indulgent.

Why It’s a Must-Try Dish

This is a must-try pasta dish because:

• It’s incredibly flavorful — a perfect blend of mushrooms, garlic, butter, and cream.
• It’s quick and easy, ready in less than an hour.
• It’s vegetarian-friendly, hearty, and filling.
• It delivers restaurant-quality taste with minimal effort.
• It’s comfort food perfected — creamy, garlicky, and deeply satisfying.

Preparation and Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4 servings
• Calories: Approximately 520 calories per serving

Cuisine and Course

• Cuisine: Italian
• Course: Main Course / Dinner

Ingredients

For the Pasta:

• 12 oz (340 g) tagliatelle (fresh or dried)
• Salt (for boiling water)

For the Mushroom Cream Sauce:

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 3 cups mixed mushrooms (cremini, button, shiitake, or porcini), sliced
• 4 cloves garlic, minced
• 1 small onion or shallot, finely chopped
• 1 teaspoon Italian seasoning
• ½ teaspoon salt (or to taste)
• ¼ teaspoon freshly ground black pepper
• 1 cup heavy cream (or half-and-half for lighter version)
• ½ cup grated Parmesan cheese
• ¼ cup vegetable or chicken broth (optional, to thin sauce if needed)
• 1 tablespoon fresh parsley or thyme, chopped

For Garnish:

• Extra Parmesan cheese
• Freshly ground black pepper
• Fresh herbs (parsley or thyme)

Simple Cooking Directions

1. Cook the tagliatelle until al dente.
2. Sauté mushrooms in butter and olive oil until golden.
3. Add garlic, onion, and seasonings.
4. Stir in cream and Parmesan to create a rich, velvety sauce.
5. Toss the pasta into the sauce until fully coated.
6. Serve hot, garnished with herbs and cheese.

Step-by-Step Recipe Preparation Method

Step 1: Cook the Tagliatelle

1. Bring a large pot of salted water to a boil.
2. Add the tagliatelle and cook until al dente, following package instructions.
3. Reserve about ½ cup of pasta water, then drain and set aside.

Step 2: Sauté the Mushrooms

1. Heat butter and olive oil in a large skillet over medium-high heat.
2. Add the sliced mushrooms in a single layer and cook for 5–6 minutes, stirring occasionally, until they are golden and slightly crispy.
3. Season lightly with salt and pepper to draw out their moisture.

Step 3: Add Garlic and Aromatics

1. Lower the heat to medium.
2. Add minced garlic and chopped onion (or shallot) to the mushrooms.
3. Sauté for 1–2 minutes until fragrant and softened, being careful not to burn the garlic.
4. Stir in Italian seasoning.

Step 4: Make the Creamy Sauce

1. Pour in the heavy cream and stir gently to combine.
2. Reduce heat to low and simmer for 3–4 minutes until slightly thickened.
3. Add the grated Parmesan cheese and stir until melted and smooth.
4. Taste and adjust salt and pepper.
5. If the sauce is too thick, add a splash of pasta water or broth to loosen it.

Step 5: Combine Pasta and Sauce

1. Add the cooked tagliatelle to the skillet with the sauce.
2. Toss gently using tongs until the pasta is evenly coated and glossy.
3. Stir in chopped parsley or thyme for a burst of freshness.

Step 6: Serve

1. Transfer to serving plates or a large serving bowl.
2. Garnish with extra Parmesan, freshly ground pepper, and herbs.
3. Serve immediately while warm and creamy.

How to Serve

Serve this Creamy Mushroom Tagliatelle as:

• A comforting main course with crusty garlic bread or focaccia.
• Paired with a light green salad (like arugula or spinach).
• Accompanied by a glass of dry white wine such as Chardonnay or Pinot Grigio.

It’s perfect for date nights, dinner parties, or simply treating yourself to an indulgent meal.

Additional Recipe Tips

• Use a mix of mushrooms for the best depth of flavor — cremini for heartiness, shiitake for umami, and porcini for earthiness.
• Don’t overcrowd the pan while sautéing mushrooms — they need space to brown, not steam.
• Fresh tagliatelle cooks faster and gives a silkier texture, but dried works just as well.
• If you prefer a thicker sauce, simmer longer; for thinner, add a splash of pasta water.
• A drizzle of truffle oil at the end elevates the dish to a gourmet level.

Variations

• Garlic Butter Truffle Pasta: Add a drizzle of truffle oil or truffle salt before serving.
• Spinach and Mushroom Tagliatelle: Stir in fresh baby spinach just before serving.
• Vegan Version: Use coconut cream or cashew cream and vegan Parmesan.
• Chicken or Shrimp Mushroom Pasta: Add grilled chicken or sautéed shrimp for added protein.
• White Wine Sauce: Replace half the cream with white wine for a tangier, lighter version.

Freezing and Storage

Refrigeration:

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently in a skillet over low heat, adding a splash of milk or cream to loosen the sauce.

Freezing:

• For best texture, it’s better to freeze the sauce separately (up to 2 months).
• Thaw overnight in the fridge, reheat, and toss with freshly cooked pasta.
• Freezing pasta mixed with sauce may cause the sauce to separate slightly, but can be revived with extra cream.

Special Equipment Needed

• Large pot for boiling pasta
• Large skillet or sauté pan
• Tongs for tossing pasta
• Sharp knife and cutting board
• Measuring cups and spoons

FAQ

Q1: Can I use other types of pasta?
Yes — fettuccine, linguine, or pappardelle are all great alternatives.

Q2: Can I use milk instead of cream?
You can, but the sauce will be thinner. Add a little more Parmesan to thicken.

Q3: What’s the best mushroom variety for this dish?
Cremini or baby bella mushrooms work beautifully, but you can use any mix you like.

Q4: Can I make it dairy-free?
Yes! Use plant-based cream and vegan butter for a dairy-free version.

Q5: Can I make it ahead of time?
Yes, the sauce can be made up to 2 days ahead and reheated before tossing with pasta.

Conclusion

Creamy Mushroom Tagliatelle with Garlic Butter is the ultimate comfort dish — creamy, fragrant, and irresistibly delicious. The silky sauce clings perfectly to each strand of pasta, while the mushrooms bring an earthy depth of flavor that feels both comforting and luxurious.

This recipe is proof that simple, high-quality ingredients can create an unforgettable meal. Whether for a special dinner, a cozy night in, or a meatless weekday treat, this pasta will quickly become one of your all-time favorites.