Tagliatelle ai funghi (tagliatelle with mushrooms) is a creamy and flavourful veggie pasta dish enriched with a mix of porcini and fresh mushrooms. This easy mushroom tagliatelle recipe makes a super easy vegetarian dinner in less than 30 minutes.
Pasta with mushroom is probably one of god’s great gifts to humankind, food-wise speaking. If you can resist a bowl of creamy, super flavourful tagliatelle with porcini mushrooms, I envy you.
The classic Italian recipe for tagliatelle ai funghi typically calls for porcini mushrooms, but you’ll also find varieties of tagliatelle ai funghi misti, which means pasta with mixed mushrooms.
So for this recipe, I used a mix of porcini and shiitake mushrooms. Most of the flavour comes from the porcini mushrooms, but the shiitake add some extra texture to make this pasta even more delicious.
Besides its amazing taste, these tagliatelle ai funghi are also incredibly easy to make, so you can have dinner on the table in 30 minutes.
What do you need to make tagliatelle ai funghi?
- Fresh tagliatelle - you can use the dry variety but I find the fresh kind better at absorbing the sauce
- Porcini mushrooms - I use the dry variety that requires to be soaked in hot water for 10-15 minutes because it’s difficult to get your hands on real porcini mushrooms in the UK.
- Shiitake mushrooms
- Butter - just 20 g will do
- Mascarpone cheese - this is the ingredient that makes the tagliatelle so creamy. You can use the low-fat version if you want to cut down on calories.
- Double cream (heavy cream for readers across the pond) - only 50 ml (¼ cup) is enough
And that’s it. These tagliatelle ai funghi only require six ingredients. You can choose to top them off with some chopped parsley or chives before serving, but they taste incredible on their own as well.
Tips for making the best tagliatelle with mushrooms
- To save time, start by soaking the porcini mushrooms to give them time to be ready for when you need to use them.
- Don’t forget to save some of the pasta water before draining the tagliatelle.
- Instead of tagliatelle, you can use other types of long pasta, such as fettuccine or pappardelle. Spaghetti would work in a pinch.
This is a vegetarian recipe, but if you want to make vegan tagliatelle ai funghi, you can substitute the butter, mascarpone and double cream with vegan alternatives.
I am not sure about other countries, but in the UK you can find vegan soft spreadable cheese at Sainsbury’s and Waitrose. Vegan butter is available at The Vegan Kind Supermarket and for double cream, you can use the Elmlea Plant Double Cream alternative.
If you liked this mushroom tagliatelle recipe, you might also like some of my other easy vegetarian pasta recipes:
Easy Roasted Chickpeas Pasta with Spinach
Pasta alla Cenere (Gorgonzola and Black Olive Pasta)
Balsamic Caramelized Onion Pasta
Blue Cheese Pasta with Spinach and Walnuts
Looking for more delicious inspiration? Follow Skinny Spatula on Instagram, Facebook, and Pinterest!
Tagliatelle ai Funghi (Tagliatelle with Mushrooms)
Tagliatelle ai funghi (tagliatelle with mushrooms) is a super flavourful veggie pasta dish enriched with a mix of porcini and fresh mushrooms. This easy mushroom tagliatelle recipe makes a super easy vegetarian dinner in less than 30 minutes.
Ingredients
- 300 g tagliatelle pasta
- 20 g butter
- 40 g porcini mushrooms (dry)
- 200 g shiitake mushrooms
- 150 g mascarpone
- 50 ml double cream
Instructions
- Add the porcini mushrooms to a small bowl and cover them with boiling water. Leave aside.
- Boil the pasta in salted water until it reaches an almost al dente stage. Reserve 1 cup of water (about 200 ml) before draining.
- In a frying pan, melt the butter, and add the chopped shiitake mushrooms. Cook for 4-5 minutes until they are tender and lightly browned.
- In the meantime, drain the porcini mushrooms, chop them coarsely, and add to the pan. Cook for 1 more minute.
- Add the double cream and continue to stir until it evaporates, about 2 minutes, taking care to scrape the bits on the bottom regularly.
- Add the mascarpone and half of the pasta water. Cook until the sauce is creamy. Add more water if needed, but keep in mind the sauce should be creamy, not watery.
- Add the drained pasta and toss it over moderate heat, until it's cooked through (about 2-3 minutes). Add more pasta water if needed.
- Serve immediately.
Notes
Instead of tagliatelle, you can use other types of long pasta, such as fettuccine or pappardelle. Spaghetti would work in a pinch.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 409Total Fat: 27gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 101mgSodium: 208mgCarbohydrates: 34gFiber: 2gSugar: 3gProtein: 9g
Nutritional information is an estimate provided by an online nutrition calculator.
A Hint Of Spice says
Yummy. It looks delicious.
Gary says
This meal looks fantastic
Pınar says
Looks so yummy! I love any combination of mushrooms in a thick cream sauce 🙈. Mascarpone is a great idea, will try this recipe next time I crave for creamy pasta with mushrooms 👍
Ellen Hawley says
Now you've gone and made me hungry.
Menu Mistress says
This sounds like a winner, I like the addition of the shiitake mushrooms - I will definitely be trying out this recipe!
Alice says
Thank you, I really hope you like it!
Yes_Peas says
Wow, this looks heavenly! How long would you suggest to boil the fresh tagliatelle for? I'm already trying to brainstorm how I can make this dish without a pasta maker on hand.
Alice says
Thank you! Three to four minutes should be enough for them to be al dente.
elinsparis says
this made me SO hungry!! YUM!
masercot says
If it tastes as good as the photo looks, I'm sold!
Alice says
Trust me, it tastes even better! 🙂
Simple Abode says
Omg.. this looks like heaven. I am honestly putting this on my list for dinner this week
Alice says
Thank you! I really hope you'll like it 🙂
VeenaAzmanov says
I love this easy and delicious recipe. Love the mushroom combination, too.
Jen says
Your photos have my drooling! Guess I know what I'm making for dinner tonight, YUM!
Alice says
I’m glad you like my photos, Jen! 🤗
cookingchat (@cookingchat) says
Yum! I love the combo of pasta & mushrooms...especially porcini! I tend to go for the dried pasta, but need to try the fresh as you suggest here.
Alice says
You'll definitely notice the difference!
YariGarciaWrites says
Wow, that looks amazing 😍
Alice says
Thank you! 🤗