Tagliatelle with Mushrooms & Peas

Posted by Maria Burjoski on

This classic Italian recipe uses the pasta water to create a creamy, simple pasta sauce. So be sure to SAVE THE WATER before draining the pasta entirely. 
  • 1/2 lb dried tagliatelle or pappardelle pasta
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 clove garlic, sliced
  • 6 oz/170 g shiitake, cremini or button mushrooms, sliced
  • 3 tbsp white wine or chicken stock
  • 1/2 cup baby peas, thawed if frozen
  • 1/4 cup marscapone cheese
  • 1/4 cup flat leaf parsley
  • 1/4 cup grated Parmesan cheese
  • Kosher salt and freshly ground black pepper
  1. In a large pot of boiling, salted water, cook pasta according to package directions until al dente, about 9 to 11 minutes
  2. In a large non-stick pan, heat butter and oil over medium heat until butter  is melted. Add garlic and saute for 1 minute, then add the mushrooms. Cook until the mushrooms are golden and fragrant, about 5 to 7 minutes.
  3. Season lightly with salt and pepper and add the white wine or stock, cook for 2 minutes. Add the peas and cook about 1 minute.
  4. When the pasta is ready, use a slotted spoon to pull it out of the water. Transfer it directly to the mushroom and pea mixture. Add a little pasta water, as necessary, to allow the pasta to move freely and easily around the pan.
  5. Cook together for 1- 2 minutes. Remove from heat. Stir in the mascarpone, parsley and Parmesan cheese.

Makes 2 to 4 servings


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