Mushroom & Truffle Tagliatelle

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Creamy tagliatelle pasta with earthy wild mushrooms and a whisper of truffle oil, finished with fresh herbs for an elegant vegetarian centerpiece. This italian-inspired pasta (vegetarian) ready in about 35 minutes layers Tagliatelle pasta, Mixed wild mushrooms, Extra-virgin olive oil into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 620 calories and feeds 2, so it slots into a weekend bake or a special-occasion dessert tray. 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.

★ 3.6 (11 ratings) Prep: 15 min Cook: 20 min Serves 2 Italian cuisine 620 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a large pot of salted water to a rolling boil. Add 8 oz tagliatelle and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
  2. Step 2: While pasta cooks, heat 3 tbsp olive oil in a large skillet over medium heat. Add 1/2 cup diced yellow onion and 3 minced garlic cloves, sautéing for 3 minutes until softened but not browned — until fragrant.
  3. Step 3: Add 12 oz mixed wild mushrooms to the skillet and cook for 5 minutes until golden brown and moisture evaporates, stirring occasionally.
  4. Step 4: Pour in 1/2 cup dry white wine, scraping up browned bits, and simmer for 2 minutes until reduced by half — until liquid thickens slightly.
  5. Step 5: Stir in 1/2 cup heavy cream, 1/4 cup reserved pasta water, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Simmer for 3 minutes until sauce coats the back of a spoon.
  6. Step 6: Add drained tagliatelle to the skillet, tossing vigorously for 1 minute to coat. Stir in 1 tsp truffle oil and 2 tbsp chopped parsley.
  7. Step 7: Divide among warm plates and top with 1/4 cup grated Parmesan cheese before serving.

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Frequently asked questions

How long does Mushroom & Truffle Tagliatelle take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Mushroom & Truffle Tagliatelle?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Mushroom & Truffle Tagliatelle?

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 & Truffle Tagliatelle 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.

Is Mushroom & Truffle Tagliatelle vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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