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.
1
Cook the pasta. This time is just enough to prepare the sauce.
- Tagliatelle pasta: 200 g
2
Chop the onion in a blender, sauté it in olive oil over low heat for 5-7 minutes.
- 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.
- 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.
- Cream 25%: 300 ml
5
Mix the pasta and sauce.