Description

Silky tagliatelle tossed in a luscious mushroom cream sauce, featuring sautéed mixed mushrooms and golden toasted pine nuts for a rich, cozy, and elegant pasta dish.

Ingredients

Units Scale

10 oz tagliatelle or fettuccine
2 tbsp olive oil
2 tbsp unsalted butter
2 cloves garlic, minced
1 small shallot, finely chopped
12 oz mixed mushrooms (cremini, shiitake, or porcini), sliced
1/2 cup dry white wine (or vegetable broth)
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup pine nuts, toasted
Salt and freshly ground black pepper to taste
Fresh sage or parsley, for garnish (optional)

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Instructions

Bring a large pot of salted water to a boil. Cook tagliatelle until al dente. Reserve 1/2 cup pasta water and drain.
In a large skillet over medium heat, heat olive oil and butter. Add shallots and garlic; cook until soft and fragrant, about 2 minutes.
Add mushrooms and sauté for 6–8 minutes until golden and tender. Season with salt and pepper.
Deglaze the pan with white wine and let it simmer until reduced by half.
Stir in the cream and cook for 2–3 minutes, until sauce thickens slightly. Add Parmesan and stir until melted.
Toss the drained pasta into the sauce, adding reserved pasta water as needed for creaminess.
Fold in toasted pine nuts and adjust seasoning to taste.
Serve hot, garnished with more Parmesan and fresh herbs if desired.

Notes

Use a mix of mushrooms for deeper flavor complexity.
White wine adds acidity; replace with broth for a non-alcoholic option.
Toasted pine nuts can be substituted with chopped walnuts for variation.

Nutrition

Serving Size: 1 plate
Calories: 580
Sugar: 4g
Sodium: 320mg
Fat: 36g
Saturated Fat: 16g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 15g
Cholesterol: 60mg