Tagliatelle with champignons in creamy sauce

2 servings

15 minutes

Tagliatelle with mushrooms in creamy sauce is a true embodiment of Italian gastronomy, where simplicity meets refined taste. The history of tagliatelle pasta dates back to the traditional cuisine of the Emilia-Romagna region, where it emerged as a symbol of home comfort and sophistication. In this recipe, tender mushrooms sautéed with onions and aromatic spices reveal their rich flavor, while the creamy sauce adds a velvety texture to the dish. The ease of preparation makes it an excellent choice for both a cozy family dinner and a festive lunch. Serving hot pasta infused with the aromas of basil and coriander creates an unforgettable impression, while the creamy tenderness delights the taste buds. This dish is a true ode to Italian simplicity and elegance.

Energy value per serving

• Calories: 904.7
• Proteins: 30.6g
• Fats: 50.7g
• Carbohydrates: 76.4g

Ingredients

• Fresh champignons: 200 g
• Tagliatelle pasta: 200 g
• Onion: 1 head
• Ground coriander: pinch
• Basil: to taste
• Olive oil: 1 tbsp
• Cream 25%: 300 ml

Cooking steps

1. Cook the pasta. This time is just enough to prepare the sauce.

   Required ingredients:

   • Tagliatelle pasta: 200 g

2. Chop the onion in a blender, sauté it in olive oil over low heat for 5-7 minutes.

   Required ingredients:

   • Onion: 1 head
   • Olive oil: 1 tablespoon

3. Chop the mushrooms and add them to the pan with the onion. Sauté for another 5 minutes. Add coriander and basil or any spices to your taste.

   Required ingredients:

   • Fresh champignons: 200 g
   • Ground coriander:  pinch
   • Basil:  to taste

4. Pour in the cream (the heat should be very low) and leave until the cream starts to thicken. Then turn it off.

   Required ingredients:

   • Cream 25%: 300 ml

5. Mix the pasta and sauce.