Description
This Wild Mushroom and White Bean Tagliatelle is an incredible ultimate pasta dish featuring tender tagliatelle pasta tossed with a savory mix of wild mushrooms, white beans, and a delicate blend of herbs. Enhanced with white wine and finished with fresh parsley and Parmesan, this vegetarian Italian main course offers a comforting, flavorful, and nutritious meal perfect for any pasta lover.
Ingredients
Scale
For the Pasta
- 12 oz tagliatelle pasta
For the Sauce
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 3 garlic cloves, minced
- 12 oz mixed wild mushrooms (such as cremini, shiitake, oyster), cleaned and sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon thyme, dried or fresh
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 cup dry white wine
- 1 (15 oz) can white beans (such as cannellini or great northern), drained and rinsed
- 1/2 cup vegetable broth
- 1 tablespoon lemon juice
- 1/4 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese (optional)
- Extra olive oil for drizzling (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the tagliatelle and cook according to package instructions until al dente. Drain the pasta, reserving 1/2 cup of pasta water, and set the pasta aside.
- Sauté Onions and Garlic: In a large skillet, heat olive oil over medium heat. Add the finely chopped onion and sauté for about 4 minutes until soft and translucent. Stir in minced garlic and cook for an additional 30 seconds until fragrant.
- Cook the Mushrooms: Add the sliced wild mushrooms, salt, black pepper, thyme, and crushed red pepper flakes (if using) to the skillet. Sauté the mixture for 8 to 10 minutes until the mushrooms release their moisture and turn golden brown.
- Deglaze with Wine: Pour in the dry white wine and cook for 2 to 3 minutes, scraping the bottom of the skillet to loosen any browned bits, allowing the alcohol to evaporate and the flavors to meld.
- Add Beans and Broth: Stir in the drained white beans and vegetable broth. Let the sauce simmer gently for 3 to 5 minutes until it thickens slightly, creating a creamy texture.
- Toss Pasta with Sauce: Add the cooked tagliatelle noodles into the skillet. Toss everything together to coat the pasta in the flavorful sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
- Finish and Serve: Remove the skillet from heat. Stir in the lemon juice and chopped fresh parsley for brightness. Serve the pasta warm, topped with grated Parmesan cheese and a drizzle of olive oil, if desired.
Notes
- You can substitute tagliatelle with fettuccine or pappardelle pasta shapes.
- For a vegan version, omit the Parmesan cheese or use a dairy-free alternative.
- Add fresh spinach or kale to the mushroom mixture for added greens and nutrition.
- Reserve some pasta water to adjust the sauce consistency as needed.
- Use a mix of wild mushrooms to enhance the dish’s depth of flavor.
