Sautéed Mushroom Tagliatelle with White Wine and Thyme

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Fresh tagliatelle tossed with earthy sautéed mushrooms in a fragrant white wine and thyme sauce, finished with Parmesan. This italian-inspired pasta (vegetarian) ready in about 25 minutes pairs fresh tagliatelle pasta, olive oil, sliced cremini mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, 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.

★ 4.2 (14 ratings) Prep: 10 min Cook: 15 min Serves 4 Italian cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz fresh tagliatelle pasta and cook for 3-4 minutes until al dente, then drain, reserving 1/2 cup pasta water.
  2. Step 2: While pasta cooks, heat 3 tbsp olive oil in a large skillet over medium-high heat. Add 10 oz sliced cremini mushrooms and sauté for 5-6 minutes until golden and their moisture evaporates.
  3. Step 3: Add 3 minced garlic cloves and 1 tbsp fresh thyme leaves to mushrooms; cook for 1 minute until fragrant.
  4. Step 4: Pour in 1/2 cup dry white wine, scraping any browned bits from the pan, and simmer for 3 minutes until the wine reduces by half.
  5. Step 5: Lower heat to medium, stir in 2 tbsp unsalted butter until melted, then add drained pasta and 1/2 cup reserved pasta water. Toss to coat and cook for 1-2 minutes until the sauce thickens and clings to the tagliatelle.
  6. Step 6: Season with 1 tsp salt and 1/2 tsp black pepper, then sprinkle 1/2 cup freshly grated Parmesan cheese on top. Toss once more and serve immediately.

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Frequently asked questions

How long does Sautéed Mushroom Tagliatelle with White Wine and Thyme take to make?

Total time is about 25 minutes (10 min prep + 15 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 Sautéed Mushroom Tagliatelle with White Wine and Thyme?

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 fresh tagliatelle pasta from drying out.

Can I substitute ingredients in Sautéed Mushroom Tagliatelle with White Wine and Thyme?

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 Sautéed Mushroom Tagliatelle with White Wine and Thyme for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Sautéed Mushroom Tagliatelle with White Wine and Thyme 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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