Mushroom Pasta

Discover the ultimate Mushroom Pasta recipe! This robust, earthy dish, delicately flavored with truffle oil, is perfect for weeknight dinners or special occasions.

Looking for an easy weeknight meal that everyone will love? Mushroom Pasta to the rescue! Like our Meatless Mushroom Ragù, this dish relies on a combination of mushrooms, truffle oil, and fresh ingredients to provide texture and bold flavor without heavy cream or meat.

When our friends at Mer Soleil sent us some of their Pinot Noir, it was instantly apparent that this versatile red pairs well with a lot of things. The complex, subtle flavors of cherry cobbler and cola notes pair perfectly with the earthiness of the mushroom medley I used in this dish. I think this pasta recipe balances the texture of the wine, and the peppery and rich flavors sit well on the palate.

What is Tagliatelle?

Tagliatelle is a flat, ribbon like pasta made with semolina flour. It originated from the Emilia Romagna region of northern Italy. Unlike fettuccine, tagliatelle is made with egg. We like to make fresh pasta ourselves, or buy a dried variety (that usually comes in a bundle or "nest"). It cooks quickly and holds "meaty" sauces very well. We love it for this mushroom recipe, our Easy Homemade Tomato Sauce, Pasta Pomodoro, or a bolognese sauce.

Jump to:

• What is Tagliatelle?
• Ingredients
• Instructions
• Substitutions
• Variations
• 🍝 More Pasta recipes
• Storage
• FAQ
• Related recipes
• Mushroom Pasta recipe
• Related recipes

Ingredients

• PASTA: we like tagliatelle (egg pasta) for this recipe. We buy a dried variety at our local specialty market. You can also use fettuccine, linguine, or short pasta like penne or rigatoni.
• MUSHROOMS: a variety works best for optimum flavor (we used oyster mushrooms and Cremini mushrooms)
• GARLIC: fresh garlic clove, crushed
• CHICKEN BASE: we like Better Than Bouillon brand Chicken Base
• OLIVE OIL: use the best Extra Virgin Olive Oil you can afford
• BUTTER: we like salted butter for this recipe
• TRUFFLE OIL: we like white truffle oil
• CRUSHED RED PEPPER
• FRESH CHIVES: finely chopped (for garnish)
• LEMON JUICE: fresh squeezed lemon juice works best
• LEMON ZEST

*see recipe card for quantities

Instructions

1. Cook tagliatelle pasta in salted water according to package directions
2. While the pasta is cooking, place olive oil and chopped garlic in large sauté pan and cook over low heat. Meanwhile, slice half of the mushrooms into fairy fine slices (do not chop).
3. Add these mushrooms to the pan and cook for 3 minutes, stirring often.
4. Slice remaining mushrooms into ⅛ in slices and then add to pan, along with ½ the chopped chives, crushed red pepper and chicken base.
5. When pasta is done, use tongs and remove from water. Add to sauté pan, making sure you use about ½ C of the water from the pasta to add to sauté pan as well..
6. Add butter and cook until sauce has thickened slightly.
7. Add juice of lemon and truffle oil and toss in remaining chives.
8. Serve warm and garnish with lemon zest and parmesan cheese (optional)

Substitutions

• No Truffle: not a fan of truffle flavor? Substitute olive oil.
• Mushrooms: can't find oyster mushrooms? Use Creminis, wild mushrooms, or Baby Bellas.
• Pasta: this recipe works for most pastas. Try linguine, spaghetti, or penne.

Variations

• Make it Spicy: double (or triple) the red pepper flakes if you crave spice
• Missing Meat?: add our Quick & Easy Meatballs or grilled chicken for more protein power
• Mushroom Medley: add (or substitute) button mushrooms, Baby Bellas, or Shiitake mushrooms for more earthy mushroom flavor

Storage

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in a sauté pan over medium heat, adding olive oil if necessary.
• Do not freeze.

This post is sponsored by our friends at Mer Soleil. All opinions are our own.

FAQ

Related recipes

Print

Related recipes