Skip to content

Vegetarian, Busy evenings

Tagliatelle with mushrooms and persillade

Mushroom tagliatelle with persillade is a pasta dish for 4 people, ready in 25 minutes, very easy to make, for about €2.50 per person. The key is searing the mushrooms in two batches so they brown instead of releasing water, and adding the persillade at the very end so it stays fragrant.

Golden mushrooms, garlic, parsley, and tagliatelle, that's dinner for people who love simple, generous food.

Tagliatelle with mushrooms and persillade
Total time
25 min
Difficulty
Very easy
Cost per person
€2.50
Calories per person
640 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Golden white mushrooms, a garlic and parsley persillade stirred in at the last minute, fresh egg tagliatelle, and shaved parmesan on top. This dish plays on the contrast between the soft mushrooms and the light bite of the quickly cooked garlic. The butter added at the end ties everything together without making the dish heavy.

It's a weeknight dinner you can pull off in 25 minutes with barely any dishes to wash, but it's also a dish kids tend to love thanks to the fresh pasta and melting cheese. It works just as well for a last minute meal as for a vegetarian family dinner, no meat but still plenty of character.

The ingredients

4 people

Pantry

  • Fresh egg tagliatelle 500 g
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • White mushrooms 500 g
  • Garlic 3 cloves
  • Parsley 1 sprigs

Dairy

  • Butter 30 g
  • Parmesan 50 g

Allergens Gluten, Eggs, Lactose

The step by step recipe

  1. Clean the mushrooms with a damp cloth and cut them into quarters.

    Don't let them soak, they soak up water and won't brown.

  2. Heat the oil in a large skillet and sear the mushrooms in two batches until well browned. 10 min

    Salt them only at the end of cooking, salting too early makes them release their water.

  3. Chop the garlic and parsley together, add them to the mushrooms with the butter and cook for one minute. 2 min

    This chopped mix is called persillade, added late it stays bright and fragrant.

  4. Cook the fresh tagliatelle in salted boiling water, then drain while saving a bit of the cooking water. 3 min

    Fresh pasta cooks in two minutes, don't walk away from the pot.

  5. Toss the pasta with the mushrooms and a spoonful of cooking water, then serve with shaved parmesan.

    Shave the parmesan with a vegetable peeler, it looks nicer than grated cheese.

Our tips to get it right

  • Use a wide skillet so the mushrooms sit in a single layer, that's what lets them actually brown instead of steaming.
  • Always save a bit of pasta cooking water before draining, it helps bind the sauce without needing any cream.
  • Grate the parmesan at the last minute if you don't have pre shaved curls, it melts better and the flavor stays stronger.

The variations

  • Swap the white mushrooms for seasonal ones like oyster mushrooms or porcini for a deeper flavor.
  • For a richer version, stir in a splash of heavy cream along with the pasta cooking water.
  • For picky kids, chop the mushrooms smaller and mix the grated parmesan straight into the hot pasta.

What to serve it with

  • A green salad with a sharp vinaigrette
  • Crusty bread for soaking up the sauce
  • A glass of white grape juice

Storage

This dish keeps for 2 days in the fridge in a sealed container. Reheat it gently in a skillet with a splash of water to loosen the sauce. Freezing isn't recommended, fresh pasta loses its texture once thawed.

Questions about this dish

Can you use dried tagliatelle instead of fresh?

Yes, use 400g of dried tagliatelle and cook for 8 to 10 minutes depending on the package. The result is slightly less tender but still good.

Can you prep the mushrooms ahead of time?

You can sear them a few hours ahead and reheat them in the skillet before serving. Add the persillade only when reheating so it keeps its fragrance.

How do you keep the mushrooms from releasing too much water?

Cook them in batches in a very hot pan without crowding the skillet. Salt them only at the end, never before.

Can you leave out the garlic for kids who are sensitive to it?

Yes, cut the amount to one clove or skip the garlic in the kids' portion. The dish still tastes great thanks to the parsley and parmesan.

How long does it take to make a tagliatelle with pan seared mushrooms and persillade?

Count 25 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a tagliatelle with pan seared mushrooms and persillade?

About 640 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a tagliatelle with pan seared mushrooms and persillade cost?

About €2.50 per serving, or €10.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, eggs, lactose. Always check the labels of the products you buy.

Busy evenings and family life

See all

Mushroom recipes

See all