Tagliatelle Crema di Funghi

My Tagliatelle Crema di Funghi brings together fresh pasta, button mushrooms and oyster mushrooms in a cream and Parmesan sauce. Inspired by the pasta at Vapiano, this is my version to cook at home.

Watching my favourite pasta being prepared at the restaurant counter inspired me to make my own version at home. This recipe follows the creamy mushroom pasta I enjoy there; it is my interpretation rather than an official restaurant recipe.

Which mushrooms and pasta should you use?

I use white mushrooms and oyster mushrooms for this sauce. Quarter or slice the white mushrooms depending on their size, and cut the oyster mushrooms into bite-sized pieces. The 200 g pasta quantity refers to fresh, uncooked tagliatelle from the refrigerated section. Cook according to the packet instructions while you prepare the sauce.

How to make the mushroom sauce creamy

Cook the mushrooms with onion and garlic in olive oil. If using white wine, add it before the cream and let it reduce briefly. Whipping cream with 30% fat and a little butter make the sauce creamy. Toss the drained pasta in the sauce, adding a little reserved pasta water if needed. Finish with Parmesan.

Can you make Crema di Funghi without wine?

Yes, simply omit the optional wine and add the cream and butter directly to the cooked mushrooms. Adjust the chilli to your taste. For another easy pasta dinner, try my cheese tortellini in creamy tomato sauce.

Easy recipe

Tagliatelle Crema di Funghi

My Tagliatelle Crema di Funghi brings together fresh pasta, button mushrooms and oyster mushrooms in a cream and Parmesan sauce.

Prep time

5 min

Cook time

15 min

Yield

2 servings

★ 5.0 · 2 ratings

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Ingredients

− 2 +

• 200 gfresh tagliatelle (from the refrigerator)
• 1small onion
• 1 cloveof garlic
• 1 tablespoonolive oil
• 0.5chili pepper
• 70 goyster mushrooms
• 70 gmushrooms
• 200 gwhipping cream, 30% fat
• 10 gbutter
• 30 gParmesan cheese
• salt, pepper, nutmeg
• 50 mlwhite wine, optional

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Instructions

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1. Clean the mushrooms. Quarter or slice the white mushrooms and cut the oyster mushrooms into bite-sized pieces. Finely chop the onion and garlic and slice the chilli. Cook the fresh tagliatelle in salted water according to the packet instructions, reserving a little pasta water before draining.
2. Heat the olive oil in a frying pan. Soften the onion and garlic, add the mushrooms and fry over a fairly high heat for about 2–3 minutes. If using the optional 50 ml white wine, add it now and let it reduce briefly. Stir in the cream and butter and heat gently. Season with salt, pepper and nutmeg.
3. Add chilli to taste and toss the drained tagliatelle in the sauce. Add a little reserved pasta water if needed. Divide between two plates and serve with the 30 g freshly grated Parmesan.

Nutrition per serving

Calories

775 kcal

Protein

22.3 g

Carbohydrates

64 g

Sugar

8.8 g

Fat

48.1 g

Saturated fat

25.8 g

Fibre

5.2 g

Salt

0.75 g

Data source: USDA SR28

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