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Vegetarian, Italy

Tagliatelle with sautéed mushrooms and parmesan

Tagliatelle with sautéed mushrooms and parmesan is a pasta dish for 4 people, ready in 25 minutes, rated very easy, for about €2.20 per person. The key is browning the mushrooms properly over high heat without crowding the pan, and salting them only at the end.

Fresh tagliatelle with mushrooms sautéed in garlic and parsley, topped with parmesan shavings, a classic Italian bistro dish.

Tagliatelle with sautéed mushrooms and parmesan
Total time
25 min
Difficulty
Very easy
Cost per person
€2.20
Calories per person
730 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Button mushrooms sautéed with garlic and parsley, fresh tagliatelle still firm to the bite, and parmesan shavings melting softly on top. It's the kind of dish that smells great the moment garlic hits the pan, simple and generous, no heavy sauce or cream, just mushroom juices and a splash of pasta water holding it all together.

This is the weeknight dinner that saves you when you haven't been grocery shopping, mushrooms, garlic, parmesan, and it's ready in 25 minutes. Mon Chou often suggests it in fall and winter, when button mushrooms are at their best, and kids tend to like it as long as the garlic isn't too chopped up in their bowl.

The ingredients

4 people

Dairy

  • Fresh tagliatelle 400 g
  • Butter 30 g
  • Grated parmesan 60 g

Fruits and vegetables

  • White button mushrooms 600 g
  • Garlic 2 cloves
  • Flat leaf parsley 1 sprigs

Pantry

  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Eggs, Lactose

The step by step recipe

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

    Don't rinse them under running water, they soak it up.

  2. Brown them over high heat in the oil and butter, in two batches if needed. 8 min

    An overcrowded pan makes the mushrooms steam instead of browning.

  3. Add the chopped garlic one minute before the end, then season with salt and pepper. 1 min

    Garlic burns fast, add it last.

  4. Cook the fresh tagliatelle in boiling salted water, saving a little of the cooking water. 3 min

    Fresh pasta cooks in three minutes, keep an eye on it.

  5. Toss the tagliatelle with the mushrooms, parsley, and a bit of pasta water, then top with parmesan shavings.

    Make the shavings with a vegetable peeler, they melt beautifully over the hot pasta.

Our tips to get it right

  • Cut the mushrooms into thick slices, they shrink a lot during cooking and thin slices would turn to crumbs.
  • Always save a bit of pasta cooking water before draining, it binds the tagliatelle and mushrooms together without adding extra fat.
  • Shave the parmesan at the last minute with a vegetable peeler, it melts slightly over the hot pasta and tastes better than a shower of grated cheese.

The variations

  • Swap the button mushrooms for oyster mushrooms or chanterelles depending on the season, for a more pronounced flavor.
  • For a richer version, stir in a splash of heavy cream with the mushrooms at the end of cooking.
  • For kids, leave the garlic whole in the pan while the mushrooms cook and remove it before serving, for a milder flavor.

What to serve it with

  • A well dressed green salad
  • A glass of dry white wine
  • Bread for mopping up the sauce

Storage

This dish keeps for 2 days in the fridge in a sealed container. It doesn't freeze well because the fresh pasta turns mushy. Reheat gently in a pan with a splash of water to soften the tagliatelle again.

Questions about this dish

Can you use dried tagliatelle instead of fresh?

Yes, but the cooking time will be longer, check the package for 8 to 10 minutes. Still save some pasta water to help bind the sauce.

Can you prep the mushrooms ahead of time?

You can sauté them a few hours ahead and reheat over high heat right before tossing with the pasta. Avoid prepping them the night before, they lose their golden texture.

What mushrooms can replace white button mushrooms?

Oyster mushrooms, shiitakes, or a mix of wild mushrooms all work well. Just adjust the sauté time based on their size and water content.

How do you get garlic averse kids to enjoy this dish?

Leave the garlic cloves whole and lightly crushed in the pan instead of chopping them, then remove before serving. The flavor stays present without visible pieces.

How long does it take to make a tagliatelle with sautéed mushrooms and parmesan?

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

How many calories are in a tagliatelle with sautéed mushrooms and parmesan?

About 730 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 sautéed mushrooms and parmesan cost?

About €2.20 per serving, or €8.80 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.

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