If you’re looking for a comforting yet elegant pasta dish that bursts with earthy flavors and creamy goodness, the Wild Mushroom and White Bean Tagliatelle Recipe is about to become your new favorite. This dish combines tender tagliatelle with a luscious sauce made from a mix of wild mushrooms, fragrant herbs, and nourishing white beans, simmered in a buttery, garlicky cream sauce. It’s a perfect balance of textures and tastes that feels both indulgent and wholesome, ideal for a cozy weeknight dinner or a special gathering with friends. Each bite brings the forest to your fork, complemented by the subtle richness of beans and a hint of wine that elevates the whole experience.
Ingredients You’ll Need
These ingredients are simple but essential in building layers of flavor, texture, and color that make this dish truly shine. Every component plays a role, from the earthy mushrooms to the creamy beans and the silky pasta noodles that tie it all together.
- 12 oz tagliatelle pasta: The perfect shape to hold onto the creamy sauce and mushroom bits.
- 2 tablespoons olive oil: Adds a fruity base flavor while helping to sauté ingredients without overpowering.
- 1 tablespoon unsalted butter: Provides a silky, rich texture and aroma to the sauce.
- 3 cloves garlic (minced): Infuses the dish with a warm, pungent kick that elevates every bite.
- 1 small shallot (finely chopped): Adds a subtle sweetness and depth to the flavor profile.
- 10 oz mixed wild mushrooms: Cremini, shiitake, oyster, or your favorite combo for varied textures and an earthy punch.
- 1 teaspoon fresh thyme leaves: Brings a fresh, herbal note that complements mushroom earthiness perfectly.
- 1 can (15 oz) white beans (rinsed and drained): Creamy and protein-packed, they add a lovely body to the sauce.
- 1/3 cup dry white wine or vegetable broth: Adds acidity and complexity to balance richness in the sauce.
- 1/2 cup heavy cream or plant-based alternative: Provides decadence and smoothness to coat the pasta beautifully.
- Salt and black pepper to taste: Essential for seasoning and rounding out flavors.
- 1/4 cup grated Parmesan cheese (optional): Adds savory umami if you’re not going vegan.
- Chopped fresh parsley (for garnish): A bright, fresh contrast to the rich sauce.
How to Make Wild Mushroom and White Bean Tagliatelle Recipe
Step 1: Cook the Tagliatelle
Start by bringing a large pot of salted water to a boil. This is crucial to ensure your pasta is perfectly seasoned from the inside out. Cook the tagliatelle until al dente, about the time recommended on the package. Don’t forget to reserve half a cup of the pasta water before draining—this starchy water will be your secret weapon to loosen the sauce later and help it cling beautifully to every noodle.
Step 2: Sauté Shallot and Garlic
In a large skillet, heat olive oil and butter over medium heat until melted and fragrant. Add the minced garlic and finely chopped shallot, sautéing just until they become soft and fragrant, about 1 to 2 minutes. This step layers an aromatic foundation that will infuse the whole dish with warmth and depth, so don’t rush it.
Step 3: Cook the Mushrooms and Thyme
Next up, toss in your mixed wild mushrooms along with the fresh thyme leaves. Season with salt and freshly ground black pepper to taste. Cook for 8 to 10 minutes, stirring occasionally, until mushrooms are beautifully browned and tender. This slow cooking process helps the mushrooms release their natural juices and caramelize, adding an irresistible richness to the dish.
Step 4: Add White Beans and Wine
Stir in the rinsed and drained white beans, letting them cook for a couple of minutes to warm through. Pour in the dry white wine or vegetable broth, and allow it to simmer and reduce slightly for 2 to 3 minutes. This step enhances the sauce with a delicate acidity and depth, balancing the creaminess perfectly.
Step 5: Incorporate Cream and Combine Pasta
Pour in the heavy cream or plant-based alternative, bringing the sauce to a gentle simmer. Then add the cooked tagliatelle straight into the skillet, tossing everything together to coat the pasta in that luscious mushroom and bean sauce. Add the reserved pasta water a bit at a time as needed to loosen the sauce and achieve the perfect silky consistency. It should cling to each strand of pasta without being heavy.
How to Serve Wild Mushroom and White Bean Tagliatelle Recipe
Garnishes
A sprinkle of grated Parmesan cheese adds a salty, umami finish that elevates this simple dish to something special. Don’t skip the fresh parsley! Its bright green color and fresh flavor provide a beautiful contrast, balancing the richness and making each bite feel lively.
Side Dishes
This tagliatelle pairs wonderfully with a crisp green salad dressed in a light vinaigrette, which complements the creaminess and gives your meal a refreshing crunch. For a heartier option, serve it alongside roasted root vegetables or crusty garlic bread for scooping up every last bit of sauce.
Creative Ways to Present
Try twirling the tagliatelle into neat nests on each plate for an elegant presentation. Garnish with whole thyme sprigs for an aromatic and rustic touch. If you’re serving friends, consider plating in shallow bowls to hold the generous sauce perfectly and make it feel extra cozy and inviting.
Make Ahead and Storage
Storing Leftovers
Wild Mushroom and White Bean Tagliatelle Recipe keeps well in the fridge for up to 3 days. Store leftovers in an airtight container to maintain freshness and prevent the mushrooms from drying out. The flavors may even deepen overnight as they meld together.
Freezing
While cream-based pasta dishes don’t always freeze perfectly, you can freeze the sauce separately without pasta for up to 2 months. When ready to eat, thaw gently in the fridge and reheat on the stovetop, then toss with freshly cooked tagliatelle for best results.
Reheating
To reheat, warm the pasta gently over low heat in a skillet, adding a splash of water or broth to bring back the sauce’s creamy texture. Avoid microwaving if possible to preserve the delicate mushroom flavor and prevent the cream from separating.
FAQs
Can I use dried mushrooms instead of fresh wild mushrooms?
Absolutely! If using dried mushrooms, rehydrate them in warm water before cooking and add the soaking liquid to the sauce for extra mushroom flavor. This substitution works well and adds great depth to the dish.
Is it possible to make this recipe vegan?
Yes! Simply swap the butter for olive oil, use a plant-based cream alternative, and skip the Parmesan cheese or substitute it with a vegan parmesan option. The white beans add a creamy texture that keeps the dish rich without dairy.
What kind of white beans work best in this recipe?
Cannellini beans are ideal because of their creamy texture and mild flavor, but great northern beans or navy beans also work well. Just make sure to rinse and drain canned beans thoroughly to avoid excess saltiness.
Can I prepare this dish gluten-free?
Definitely. Use gluten-free tagliatelle or any gluten-free pasta of your choice. The sauce pairs beautifully with a wide range of pasta types, so feel free to experiment based on your dietary needs.
What wine pairs best with Wild Mushroom and White Bean Tagliatelle Recipe?
A crisp, dry white wine like Sauvignon Blanc or Pinot Grigio complements the earthy mushrooms and creamy sauce wonderfully. If you prefer red, a light-bodied Pinot Noir can also be a lovely match.
Final Thoughts
The Wild Mushroom and White Bean Tagliatelle Recipe is a celebration of simple, hearty ingredients coming together in a way that’s both comforting and refined. It’s perfect for when you want something a little special without spending all day in the kitchen. Once you try it, I promise you’ll be reaching for this recipe again and again, sharing it with friends and family, and savoring every creamy, mushroom-packed bite.
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Wild Mushroom and White Bean Tagliatelle Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Wild Mushroom and White Bean Tagliatelle is a creamy, flavorful vegetarian pasta dish perfect for a comforting main course. Featuring a medley of wild mushrooms sautéed with garlic and shallots, tender white beans, and rich cream folded through freshly cooked tagliatelle, this recipe balances earthy flavors with luscious texture. It’s enhanced with fresh thyme and can be easily made vegan by substituting plant-based cream and skipping Parmesan cheese. An Italian-inspired dish that pairs wonderfully with crisp white wine.
Ingredients
Pasta
- 12 oz tagliatelle pasta
Sauce & Vegetables
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 3 cloves garlic, minced
- 1 small shallot, finely chopped
- 10 oz mixed wild mushrooms (such as cremini, shiitake, oyster), sliced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 1 can (15 oz) white beans, rinsed and drained
- 1/3 cup dry white wine (or vegetable broth)
- 1/2 cup heavy cream or plant-based alternative
- Salt and black pepper to taste
Garnish
- 1/4 cup grated Parmesan cheese (optional)
- Chopped fresh parsley
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the tagliatelle and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water before draining. Set pasta aside.
- Sauté aromatics and mushrooms: Heat olive oil and butter in a large skillet over medium heat. Add finely chopped shallot and minced garlic; sauté for 1–2 minutes until fragrant and translucent. Stir in the sliced wild mushrooms and thyme, seasoning with salt and pepper. Cook for 8–10 minutes, stirring occasionally, until mushrooms are browned and tender.
- Add white beans and deglaze: Stir in rinsed and drained white beans, cooking for another 2–3 minutes to warm through. Pour in the white wine or vegetable broth, allowing the mixture to simmer and reduce for 2–3 minutes, which concentrates the flavors.
- Incorporate cream and combine pasta: Stir in the cream and bring to a gentle simmer. Add the cooked tagliatelle directly into the skillet, tossing well to coat the pasta in the sauce. Use the reserved pasta water as needed to loosen and create a silky texture in the sauce.
- Serve and garnish: Serve the pasta warm, topped with grated Parmesan cheese if using, and sprinkled with freshly chopped parsley for a vibrant finish.
Notes
- You can use any combination of fresh wild mushrooms for unique flavor variations; varieties like chanterelles or porcini are excellent additions.
- For a vegan version, substitute the heavy cream with a plant-based alternative such as cashew or oat cream, and omit the Parmesan cheese.
- This dish pairs beautifully with a crisp, dry white wine such as Sauvignon Blanc or Pinot Grigio to complement the creamy mushroom sauce.
- Reserve some pasta water carefully as it helps to emulsify and loosen the sauce if it becomes too thick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
