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Creamy Mushroom Tagliatelle

This recipe for creamy tagliatelle and mushrooms makes a delicous pasta dish using mushrooms, fresh parsley, cream, garlic, homemade pasta and butter – what are you waiting for?
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Servings 2 People


Fresh Egg Pasta

  • 1 Egg
  • 100 g Plain or 00 flour

Creamy Mushroom Sauce

  • 1 tbsp Butter
  • 2 Garlic cloves
  • 1 White onion
  • 250 g Mushrooms
  • 200 ml Double cream
  • 75 g Parmesan cheese
  • 2 tbsp Fresh Parsley
  • Salt & Pepper, to taste


  • Mix the egg and flour together, bring to a ball and wrap in clingfilm. Place in the fridge for 15 minutes. (while resting make the pasta sauce)
  • Place a pan of salted water on the hob, so you can cook the pasta when it is ready.
  • Dice the onion and and mince the garlic.
  • Place a pan on a medium heat and sweat down the garlic and onion until they start to soften.
  • Then add in the mushroom and cook for another 5 minutes until they soften.
  • Add in the double cream and grated parmesan and stir until all the cheese has melted and the sauce is bubbling. Then turn the heat down to low.
  • Bring the pasta out the fridge and roll out with a sprinkle of extra flour with a pasta machine or rolling pin.
  • Once rolled out to a thickness of 6mm, slice into pasta strands like tagliatelle and place in the boiling salted water. Cook for 3-4 minutes before draining but leave some pasta water in a cup as it will be used to loosen the sauce.
  • Add the cooked pasta to the pan and stir into the sauce, add a little bit of pasta water to get your desired consistency.
  • Taste and season with salt and pepper. Serve and sprinkle over fresh parsley.
Keyword creamy, mushroom, pasta