Tagliatelle Pasta in a Creamy Mushroom Sauce
Description
This is a fabulous dish for a quick dinner or meatless Mondays. The star of the dish is Cremini mushrooms with Tagliatelle pasta, whipping cream, garlic and white wine.
Ingredients
2 T. butter, chopped
1 T. olive oil
1 onion, chopped
3 garlic cloves, chopped
8 oz. Cremini mushrooms, sliced
½ c. white wine
½ c. whipping cream or half and half
1 T. fresh parsley, chopped
8 oz. dried Tagliatelle pasta
salt and black pepper, to taste
Parmesan cheese, for serving
Directions
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Clean mushrooms with a damp paper towel to remove dirt. Don't clean the mushrooms in water or they won't brown well.
Cook pasta in a large pot of well salted boiling water until al dente; drain.
Meanwhile, melt butter with oil in a large skillet on medium-high heat; sauté onion until soft. Add garlic; sauté 1 minute. Add mushrooms in a single layer, not overcrowding them; cook until soft. Season with salt and pepper.
Add wine and cream; simmer 5 minutes; add parsley; season to taste.
Toss pasta in sauce; sprinkle with Parmesan cheese.
Serve with more Parmesan cheese, if desired.
4 servings.