Tegliatelle with champignons
4 servings
35 minutes
Tagliatelle with mushrooms is an elegant dish of Italian cuisine that blends the tenderness of pasta with the rich flavor of mushroom sauce. The history of tagliatelle traces back to Bologna, where this noodle is considered a symbol of traditional Italian culinary craftsmanship. In this recipe, mushrooms sautéed with onions acquire a deep aroma, while cream gives the sauce a velvety texture. Basil adds fresh notes at the end, highlighting the harmony of flavors. This dish is perfect for a cozy family dinner or an exquisite gathering with guests, especially paired with a glass of white wine. Served hot and fully infused with the aromas of its ingredients, it leaves an unforgettable gastronomic impression.
1
Cook the tagliatelle according to the package instructions until al dente.
- Tagliatelle: 500 g
2
Fry mushrooms with chopped onion in oil.
- Button mushrooms: 250 g
- Onion: 2 heads
- Butter: 2 tablespoons
3
Pour cream over the prepared mushrooms and cook until thickened.
- Cream 30% fat: 200 ml
4
Add salt and pepper to taste.
- Salt: to taste
- Ground black pepper: to taste
5
Drain the pasta and place it in the pan with the sauce. Mix everything thoroughly and cook for another minute or two until the pasta is fully coated with the sauce.
- Tagliatelle: 500 g
6
Garnish the dish with basil.
- Basil: 1 bunch
7
Serve the dish hot.
