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
Mushroom Pasta

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.


Be the first to comment!

Related Topics