Tagliatelle pasta with white sauce and mushrooms
I usually cook this recipe in the evening, especially when I need something hearty but not complicated. The onion and mushrooms give a pleasant flavor to the sauce, while the cream makes it creamy. The tagliatelle pasta holds the sauce well, and everything comes together simply, without unnecessary steps. I make it often because it doesn't require sophisticated ingredients and comes together quickly, even on a busy day.
Quick Info
Total time: about 40 minutes
Preparation time: 10 minutes
Cooking time: 30 minutes (may vary depending on mushrooms and pasta)
Servings: 3-4
Difficulty: easy
Recipe type: lunch or dinner
Ingredients
1 pack of tagliatelle pasta (usually 250-400 g)
1 large onion
300 g fresh mushrooms
200 g cream (regular, not for whipping)
1 tablespoon flour
150 g cheese
3-4 tablespoons oil
2 garlic cloves
Salt, pepper, seasoning (to taste)
Preparation method
1. Boil the pasta
Fill a pot with water, add salt, and bring to a boil. When it starts boiling, add the pasta and a splash of oil. Let them cook according to the package time (usually 8-10 minutes). Drain and rinse quickly under cold water. Leave them in a colander to drain.
2. Prepare the mushroom sauce
Clean and chop the onion. Heat 3-4 tablespoons of oil in a large pan, then add the chopped onion. Stir and let it soften for 3-4 minutes over medium heat, without burning. Slice the mushrooms thinly. Add them over the onion, stir, then season with salt, pepper, and, if using, a bit of seasoning. Keep the pan on low heat and cook the mushrooms until they soften (about 10-15 minutes), adding a little water if the liquid reduces too much. Do not let it stick to the bottom.
3. Mix the cream with the flour
In a small bowl, place the cream and mix vigorously with the flour to avoid lumps. Take a little hot liquid from the mushroom pan (1-2 tablespoons) and gradually add it to the cream, mixing well. The idea is to warm it slightly so it doesn't curdle when added to the pan.
4. Add the cream to the mushrooms
Pour the cream mixture over the mushrooms. Stir and let everything simmer on low heat, uncovered. Cook gently for about 10 minutes, until it thickens slightly.
5. Add the grated cheese
When the sauce starts to thicken, add the grated cheese directly into the pan. Taste and adjust the seasoning if needed. The cheese melts quickly and will thicken the sauce.
6. Garlic and finishing touches
When you see that the sauce has thickened and become slightly creamy, add the garlic, either crushed or finely chopped. Stir, let it cook for another minute, then turn off the heat. Do not let the garlic cook too long, just enough to release its aroma.
7. Mix the pasta with the sauce
Add the drained pasta to the sauce in the pan. Stir well to coat all the pasta with sauce. Serve immediately while hot.
8. Serving
Finally, sprinkle some additional grated cheese on top if desired. They are best served hot.
Why I make this recipe often
It’s not pretentious, made from easily found ingredients, and doesn’t involve complicated steps. It’s hearty, filling, and always accepted by family or guests. It can be made quickly, even when I don’t have much time. If you already have the mushrooms cleaned, everything goes even faster.
Tips and variations
Tips
- If the sauce seems too thick, add 2-3 tablespoons of the water in which the pasta was boiled.
- The onion can be diced small so that large pieces are not felt.
- Don’t let the garlic stay too long on the heat, otherwise it becomes bitter.
- If you have mushrooms that release a lot of water, do not add more.
Substitutions
- You can use other types of pasta, not just tagliatelle. Penne or fettuccine work just as well.
- The cream can be replaced with cooking cream if you don’t have the regular version.
- The cheese can be replaced with Parmesan or another type of hard cheese, but the taste will be slightly different.
Variations
- Add a bit of fresh herbs at the end (parsley or dill) for an extra freshness.
- For a richer sauce, you can add a bit of butter at the end or instead of some of the oil.
- If you prefer, you can add a few pieces of sautéed chicken breast along with the mushrooms, but the basic recipe does not include meat.
Serving ideas
- Serve alongside a green salad for a light contrast.
- Goes well with extra grated cheese on top.
- Freshly ground pepper can be sprinkled at the end, directly in the plate.
Frequently asked questions
1. Can I use canned mushrooms?
Yes, but the texture and flavor will not be the same as fresh ones. Drain them well before adding, and reduce the cooking time for the mushrooms to 3-4 minutes.
2. What type of cream should I choose?
Regular cooking cream (not for whipping). Avoid very watery versions, so as not to curdle the sauce.
3. If I don’t have cheese, can I omit it?
You can, but the sauce will be less dense and flavorful. You can compensate with another type of hard cheese or, in rare cases, just use cream and seasonings.
4. Can I mix the pasta with the sauce directly in the pan?
Yes, it’s actually better to mix the pasta directly with the sauce on low heat or off, to coat them evenly.
5. Can I prepare the sauce in advance?
Yes, but ideally, you should mix it with the pasta just before serving. If it sits too long with the pasta, they absorb the sauce and become drier.
Nutritional values
Estimation per serving (out of 4 servings):
Calories: approximately 550-600 kcal
Proteins: 20-22 g
Fats: 22-25 g
Carbohydrates: 70-75 g
The values are indicative and may vary depending on the type of pasta, cheese, and cream used. Pasta with mushroom sauce is filling, contains proteins from cheese and mushrooms, fats from cream and cheese, and carbohydrates from pasta.
Storage and reheating
Pasta with mushroom sauce is best fresh. If leftovers remain, they can be stored in the fridge, in a container, for up to 24 hours. When reheating, the sauce thickens further, but you can add a little milk or water, stirring over low heat. I do not recommend storing for more than a day, as the cream sauce does not reheat well repeatedly.
I usually cook this recipe in the evening, especially when I need something hearty but not complicated. The onion and mushrooms give a pleasant flavor to the sauce, while the cream makes it creamy. The tagliatelle pasta holds the sauce well, and everything comes together simply, without unnecessary steps. I make it often because it doesn't require sophisticated ingredients and comes together quickly, even on a busy day.
Quick Info
Total time: about 40 minutes
Preparation time: 10 minutes
Cooking time: 30 minutes (may vary depending on mushrooms and pasta)
Servings: 3-4
Difficulty: easy
Recipe type: lunch or dinner
Ingredients
1 pack of tagliatelle pasta (usually 250-400 g)
1 large onion
300 g fresh mushrooms
200 g cream (regular, not for whipping)
1 tablespoon flour
150 g cheese
3-4 tablespoons oil
2 garlic cloves
Salt, pepper, seasoning (to taste)
Preparation method
1. Boil the pasta
Fill a pot with water, add salt, and bring to a boil. When it starts boiling, add the pasta and a splash of oil. Let them cook according to the package time (usually 8-10 minutes). Drain and rinse quickly under cold water. Leave them in a colander to drain.
2. Prepare the mushroom sauce
Clean and chop the onion. Heat 3-4 tablespoons of oil in a large pan, then add the chopped onion. Stir and let it soften for 3-4 minutes over medium heat, without burning. Slice the mushrooms thinly. Add them over the onion, stir, then season with salt, pepper, and, if using, a bit of seasoning. Keep the pan on low heat and cook the mushrooms until they soften (about 10-15 minutes), adding a little water if the liquid reduces too much. Do not let it stick to the bottom.
3. Mix the cream with the flour
In a small bowl, place the cream and mix vigorously with the flour to avoid lumps. Take a little hot liquid from the mushroom pan (1-2 tablespoons) and gradually add it to the cream, mixing well. The idea is to warm it slightly so it doesn't curdle when added to the pan.
4. Add the cream to the mushrooms
Pour the cream mixture over the mushrooms. Stir and let everything simmer on low heat, uncovered. Cook gently for about 10 minutes, until it thickens slightly.
5. Add the grated cheese
When the sauce starts to thicken, add the grated cheese directly into the pan. Taste and adjust the seasoning if needed. The cheese melts quickly and will thicken the sauce.
6. Garlic and finishing touches
When you see that the sauce has thickened and become slightly creamy, add the garlic, either crushed or finely chopped. Stir, let it cook for another minute, then turn off the heat. Do not let the garlic cook too long, just enough to release its aroma.
7. Mix the pasta with the sauce
Add the drained pasta to the sauce in the pan. Stir well to coat all the pasta with sauce. Serve immediately while hot.
8. Serving
Finally, sprinkle some additional grated cheese on top if desired. They are best served hot.
Why I make this recipe often
It’s not pretentious, made from easily found ingredients, and doesn’t involve complicated steps. It’s hearty, filling, and always accepted by family or guests. It can be made quickly, even when I don’t have much time. If you already have the mushrooms cleaned, everything goes even faster.
Tips and variations
Tips
- If the sauce seems too thick, add 2-3 tablespoons of the water in which the pasta was boiled.
- The onion can be diced small so that large pieces are not felt.
- Don’t let the garlic stay too long on the heat, otherwise it becomes bitter.
- If you have mushrooms that release a lot of water, do not add more.
Substitutions
- You can use other types of pasta, not just tagliatelle. Penne or fettuccine work just as well.
- The cream can be replaced with cooking cream if you don’t have the regular version.
- The cheese can be replaced with Parmesan or another type of hard cheese, but the taste will be slightly different.
Variations
- Add a bit of fresh herbs at the end (parsley or dill) for an extra freshness.
- For a richer sauce, you can add a bit of butter at the end or instead of some of the oil.
- If you prefer, you can add a few pieces of sautéed chicken breast along with the mushrooms, but the basic recipe does not include meat.
Serving ideas
- Serve alongside a green salad for a light contrast.
- Goes well with extra grated cheese on top.
- Freshly ground pepper can be sprinkled at the end, directly in the plate.
Frequently asked questions
1. Can I use canned mushrooms?
Yes, but the texture and flavor will not be the same as fresh ones. Drain them well before adding, and reduce the cooking time for the mushrooms to 3-4 minutes.
2. What type of cream should I choose?
Regular cooking cream (not for whipping). Avoid very watery versions, so as not to curdle the sauce.
3. If I don’t have cheese, can I omit it?
You can, but the sauce will be less dense and flavorful. You can compensate with another type of hard cheese or, in rare cases, just use cream and seasonings.
4. Can I mix the pasta with the sauce directly in the pan?
Yes, it’s actually better to mix the pasta directly with the sauce on low heat or off, to coat them evenly.
5. Can I prepare the sauce in advance?
Yes, but ideally, you should mix it with the pasta just before serving. If it sits too long with the pasta, they absorb the sauce and become drier.
Nutritional values
Estimation per serving (out of 4 servings):
Calories: approximately 550-600 kcal
Proteins: 20-22 g
Fats: 22-25 g
Carbohydrates: 70-75 g
The values are indicative and may vary depending on the type of pasta, cheese, and cream used. Pasta with mushroom sauce is filling, contains proteins from cheese and mushrooms, fats from cream and cheese, and carbohydrates from pasta.
Storage and reheating
Pasta with mushroom sauce is best fresh. If leftovers remain, they can be stored in the fridge, in a container, for up to 24 hours. When reheating, the sauce thickens further, but you can add a little milk or water, stirring over low heat. I do not recommend storing for more than a day, as the cream sauce does not reheat well repeatedly.