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
Scale
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
