Tagliatelle In Mushroom Sauce Recipes

CREAMY TAGLIATELLE AND MUSHROOMS

Creamy Tagliatelle and Mushrooms image

A quick and creamy tagliatelle dish that showcases delicious cremini mushrooms contrasted with cream and garlic in a white wine sauce.

Provided by Erren Hart

Categories Dinner

Time 25m

Number Of Ingredients 11

Ingredients

2 tablespoons butter (chopped)
1 tablespoon olive oil
1 onion (chopped)
3 garlic cloves (chopped)
8 ounces cremini mushrooms (sliced)
½ cup white wine
½ cup whipping cream (or half and half)
1 tablespoon fresh parsley (chopped)
8 ounces dried Tagliatelle
salt and pepper (to taste)
Parmesan cheese (for serving)

Steps:

Cook the pasta in a large pot of boiling water until quite al dente (it will finish cooking in the sauce).
Meanwhile, melt the butter with the oil in a large frying pan on medium-high heat and sauté the onion until soft. Add the garlic and sauté another minute.
Add the mushrooms and cook until soft. Season well with salt and pepper.
Add the wine and cream, simmer for 5 minutes, then add the parsley and check the seasoning again.
Toss the pasta through the sauce, sprinkle with Parmesan cheese, and serve.

Nutrition Facts : Calories 453 kcal, Carbohydrate 48 g, Protein 11 g, Fat 23 g, SaturatedFat 12 g, Cholesterol 103 mg, Sodium 80 mg, Sugar 4 g, Fiber 3 g, ServingSize 1 serving

TAGLIATELLE WITH MUSHROOMS IN RED WINE

Tagliatelle With Mushrooms in Red Wine image

This hearty, umami-rich pasta dish is easily assembled in less than an hour. For the best texture, use your hands and not the food processor. Chopping the mushrooms and crushing the tomatoes by hand ensures some uniformity. The sauce can be prepared in advance, since you will summon the powers of the cooking water from the tagliatelle. Use more, if needed, to moisten the mixture before serving.

Provided by Florence Fabricant

Categories pastas, main course

Time 45m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 tablespoons extra-virgin olive oil
4 ounces pancetta, diced
12 ounces cremini mushrooms, wiped clean, cut in 1/2-inch dice
Salt
1 medium onion, finely chopped
4 cloves garlic, minced
4 canned San Marzano tomatoes, drained and finely crushed with a fork
1/2 cup dry red wine
1 teaspoon anchovy paste
Ground black pepper
2 tablespoons minced flat-leaf parsley leaves
1 pound fresh tagliatelle or fettuccine
Freshly grated Parmigiano-Reggiano cheese

Steps:

Heat 1 tablespoon oil in a large (12- to 14-inch) skillet or sauté pan. Add pancetta and cook on medium until lightly browned. Add mushrooms, strew with some salt and continue to cook until mushrooms have softened and most of the liquid in the pan has evaporated, 6 to 8 minutes. Stir in onion and garlic, and cook another 5 minutes or so until the onion starts to brown.
Add tomatoes, wine and anchovy paste. Stir well and continue to cook until the liquid in the pan reduces and thickens somewhat, another 5 minutes or so. Season with pepper and more salt if needed. Fold in parsley and remaining oil, and remove from heat.
Meanwhile, bring a large pot of salted water to a boil for the pasta. Cook pasta about 4 minutes, until al dente. Remove from heat. Use tongs to transfer pasta to the skillet, with some of the pasta water still clinging to it. Reserve another cup of the pasta water.
Reheat mixture in the skillet, folding mushroom mixture with pasta for several minutes. Add additional pasta water as needed so the mixture is moist but not soupy. Transfer to a large, warm bowl and serve, with grated cheese alongside.

Nutrition Facts : @context http, Calories 591, UnsaturatedFat 14 grams, Carbohydrate 76 grams, Fat 21 grams, Fiber 3 grams, Protein 21 grams, SaturatedFat 5 grams, Sodium 975 milligrams, Sugar 6 grams, TransFat 0 grams

TAGLIATELLE WITH MUSHROOM, BACON & WALNUT SAUCE

Tagliatelle With Mushroom, Bacon & Walnut Sauce image

This fast, creamy pasta combines bacon and mushrooms with the unexpected crunch of walnuts. Delicious! Any pasta can be used. Go without the bacon and skip step 3 to make this dish vegetarian- that's what we did & it was yum! I'd suggest perhaps doubling the sauce because we used only half of the pasta stated & found that there wasn't enough sauce to go with it - this could be because we used lite thickened cream, I'm not sure. This recipe comes from Australia's 'Delicious' magazine.

Provided by Rhiannon and Matt

Categories Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

500 g dried tagliatelle pasta noodles
40 g unsalted butter
3 rindless bacon, rashers cut into thin strips (about 200g)
2 garlic cloves, crushed
2 teaspoons rosemary, chopped
200 g swiss brown mushrooms, sliced
200 ml creme fraiche or 200 ml cream
100 g strong cheddar cheese, grated, plus extra to serve
50 g walnuts, toasted, chopped
3 tablespoons chopped flat leaf parsley (1/4 cup)

Steps:

Cook the tagliatelle in a large saucepan of boiling salted water according to packet instructions, then drain.
Meanwhile, melt the butter in a deep frypan (skillet) over medium heat.
Add bacon and cook until beginning to crisp.
Add the garlic, rosemary and mushrooms and cook, stirring occasionally, for a further 5-6 minutes.
Add the creme fraiche and grated cheese and stir for 2 minutes, then add three quarters of the toasted walnuts.
Add the drained pasta and parsley to the sauce, tossing together until heated through.
Divide among serving bowls, then sprinkle with remaining nuts and extra cheese.

Nutrition Facts : Calories 924.8, Fat 49.1, SaturatedFat 24.4, Cholesterol 222.6, Sodium 207.1, Carbohydrate 95.3, Fiber 5.4, Sugar 3.8, Protein 28.4

TAGLIATELLE WITH MUSHROOMS AND ASPARAGUS

Tagliatelle with Mushrooms and Asparagus image

For this Italian pasta dish, make sure to pick thin green asparagus spears, so you can easily stir-fry them in a pan without blanching first.

Provided by miche

Categories World Cuisine Recipes European Italian

Time 25m

Yield 4

Number Of Ingredients 8

Ingredients

2 tablespoons extra-virgin olive oil, divided, plus more to taste
2 cloves garlic, smashed
7 thin asparagus spears
2 ½ cups sliced button mushrooms
¾ cup dry white wine
salt and freshly ground black pepper to taste
1 (16 ounce) package tagliatelle pasta
5 tablespoons grated Parmesan cheese

Steps:

Remove the tough ends of the asparagus spears and chop into 1-inch pieces. Reserve the tips.
Heat 1 tablespoon oil in a large pot over medium-low heat and cook garlic until light golden, 1 to 2 minutes. Add asparagus pieces and cook over medium heat, stirring often, until softened, about 5 minutes. Stir in mushrooms and coat well with oil. Pour in wine and cook until liquid evaporates, about 4 minutes. Add reserved asparagus tips and cook for 2 minutes. Discard garlic and season sauce with salt and pepper.
In the meantime, fill a large pot with lightly salted water and bring to a rolling boil. Cook tagliatelle at a boil until tender yet firm to the bite, about 8 minutes. Drain, reserving some of the cooking water.
Add tagliatelle to pot with the sauce, toss, and cook everything over high heat for 30 seconds to 1 minute. Drizzle with remaining olive oil and add some cooking water to thin sauce. Distribute tagliatelle on serving plates and sprinkle with Parmesan cheese.

Nutrition Facts : Calories 550.3 calories, Carbohydrate 87.1 g, Cholesterol 5.5 mg, Fat 11.3 g, Fiber 4.9 g, Protein 19.6 g, SaturatedFat 2.6 g, Sodium 145.5 mg, Sugar 5.5 g

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