🍄 Tagliatelle with Mushrooms

Name: Tagliatelle with Mushrooms
Total time: 25 min
Yield: 2
Cuisine: Italy
Ingredients: 160 g dried tagliatelle; 300 g mushrooms, sliced; 2 garlic cloves, sliced; 100 ml cream; 1 tbsp olive oil; 2 tbsp chopped parsley; Salt and black pepper

Origin: Italy

465kcal

per serving · 300 g

155kcal

per 100 g

16 gProtein5.5 g / 100 g

20 gFat6.5 g / 100 g

66 gCarbs22 g / 100 g

Tagliatelle ai funghi are ribbon pasta tossed with mushrooms sautéed with garlic, bound in a light cream sauce and finished with chopped parsley. The mushrooms bring an earthy, savoury depth while the cream makes the sauce smooth and mild. It is a comforting vegetarian first course found on menus throughout Italy, especially in autumn.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

Not veganbecause of: cream

Contains glutenbecause of: tagliatelle

Contains dairybecause of: cream

Not keto22 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Milk

What it is made of

tagliatellemushroomsgarliccreamparsley

Recipe

2 servings25 min

Ingredients

160 g dried tagliatelle
300 g mushrooms, sliced
2 garlic cloves, sliced
100 ml cream
1 tbsp olive oil
2 tbsp chopped parsley
Salt and black pepper

Method

Cook the tagliatelle in salted water until al dente; keep some cooking water.
Heat the oil in a wide pan and sauté the mushrooms over high heat until golden.
Add the garlic for 1 minute, then pour in the cream and simmer for 2 minutes.
Toss in the pasta with a splash of cooking water, season and finish with parsley.

How to make it lighter

Double the mushrooms and reduce the pasta: mushrooms add volume for very few calories.
Use half the cream and thin the sauce with pasta water.
Sauté in a non-stick pan so 1 tbsp of oil is enough; 1 tbsp oil ≈ 120 kcal.

History

Pasta with mushrooms is eaten across Italy, with porcini versions popular in the mountain and forest regions during the autumn mushroom season.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →