Mushroom Tagliatelle with Aperol Reduction

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Egg pasta tossed in a rich, aromatic sauce featuring Aperol's bright citrus notes and earthy mushrooms. This italian-inspired pasta ready in about 35 minutes pairs dried tagliatelle, mixed mushrooms, Aperol for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.5 (10 ratings) Prep: 15 min Cook: 20 min Serves 2 Italian cuisine 680 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cook 8 oz dried tagliatelle in a large pot of salted boiling water for 8-10 minutes until al dente, reserving 1/2 cup pasta water before draining.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat, add 1/4 cup diced shallot, and cook for 3 minutes until softened.
  3. Step 3: Add 8 oz sliced mushrooms and cook for 6 minutes until browned, then stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
  4. Step 4: Pour in 3 oz Aperol and simmer for 2 minutes to reduce slightly, then add 1/2 cup heavy cream and 1 tsp thyme, stirring until sauce thickens to coat the back of a spoon.
  5. Step 5: Add drained pasta and 2 tbsp reserved pasta water to skillet, tossing to coat. Stir in 1/4 cup grated Parmesan, 1/4 tsp sea salt, and 1/4 tsp black pepper until cheese melts and sauce emulsifies.

Frequently asked questions

How long does Mushroom Tagliatelle with Aperol Reduction take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Mushroom Tagliatelle with Aperol Reduction?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried tagliatelle from drying out.

Can I substitute ingredients in Mushroom Tagliatelle with Aperol Reduction?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mushroom Tagliatelle with Aperol Reduction for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Mushroom Tagliatelle with Aperol Reduction?

Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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