Pasta in creamy mushroom sauce
4 servings
30 minutes
Pasta in creamy mushroom sauce is a true embodiment of Italian culinary sophistication. This recipe has its roots in traditional dishes from northern Italy, where mushrooms and cream are often combined to create delicate, aromatic sauces. The velvety texture of the cream harmoniously complements the earthy depth of the mushrooms, while the tagliatelle absorbs this delightful flavor, creating a perfect balance. The dish is simple to prepare but impresses with its richness and elegance. It is served both at cozy family dinners and in elegant restaurants. The aromas of sautéed onions and fresh green onions complete the flavor composition with a spicy touch. It’s an ideal choice for those looking to immerse themselves in Italian gastronomic culture and enjoy a hearty, warming taste.
1
Chop the onion finely and fry it in vegetable oil.
- Onion: 1 head
2
Add finely chopped mushrooms, season with salt and pepper, and fry until all the liquid evaporates (about 10 minutes).
- Button mushrooms: 300 g
- Salt: to taste
- Ground black pepper: to taste
3
Add cream, bring to a boil, and remove from heat.
- Single cream 10% fat: 250 ml
4
Boil the tagliatelle.
- Tagliatelle: 200 g
5
Place the tagliatelle on a plate, add sauce on top. Sprinkle with finely chopped onion.
- Tagliatelle: 200 g
- Spring onion: to taste
