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Mushroom Pasta

The mushrooms in this dish can also be served alone or with creamy polenta. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

  • Servings: 6

Source: Mad Hungry, March 2011


  • 1 recipe Sauteed Mushrooms
  • 1 pound tagliatelle pasta
  • White wine
  • 1/4 cup heavy cream
  • 3 tablespoons Parmesan cheese, plus more for grating


  1. Begin preparing the sauteed mushrooms as directed. While mushrooms are cooking, bring a large pot of water to a boil for the tagliatelle pasta. When the water has come to a boil, add salt and the pasta.

  2. While pasta is cooking, add a splash of white wine to the sauteed mushrooms and let simmer for 1 minute. Add cream and grated cheese and bring to a simmer. Remove pan from heat. When pasta has reached desired consistency, add to pan of mushrooms and stir. Serve warm with extra cheese for grating.


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