Wild Mushroom and White Bean Tagliatelle is the kind of soul-satisfying pasta dish that feels both rustic and luxurious, the sort of meal you’ll want to share with someone you adore or savor solo with a glass of something special. Earthy, juicy mushrooms get cozy with hearty cannellini beans, all wrapped up in silky tagliatelle, bathed in a creamy sauce that carries a gentle herbaceous aroma and a touch of Parmesan. This pasta doesn’t just taste good—it’s a weeknight comfort that looks impressive enough for a dinner party, and it’s every bit as delightful as it sounds.
Ingredients You’ll Need
The beauty of Wild Mushroom and White Bean Tagliatelle is in its balance: each ingredient brings something unique, whether it’s flavor, texture, or a burst of color. Even the simplest components are chosen with care to ensure every forkful is layered with savory depth and fresh brightness.
- Tagliatelle Pasta: Wide and silky ribbons perfect for carrying creamy sauces and chunky mushrooms in every bite.
- Olive Oil: Brings a robust base flavor and helps everything sauté to golden perfection.
- Butter: Just a bit for richness and a subtly nutty aroma when melted with the oil.
- Garlic: Freshly minced garlic infuses every layer with warm, aromatic depth.
- Shallot: Finely chopped shallots offer delicate sweetness and complexity.
- Mixed Wild Mushrooms: A blend of cremini, shiitake, oyster, or chanterelle for varied textures and deep, woodsy flavors.
- Cannellini Beans: These creamy beans soak up all the savory flavors and provide satisfying heartiness.
- Dry White Wine: A splash lifts the earthy flavors, making everything sparkle without overpowering the dish.
- Vegetable Broth: Adds a savory backbone and helps create a luscious sauce.
- Heavy Cream: For undeniable silkiness and a touch of indulgence.
- Parmesan Cheese: Nutty and salty, freshly grated Parmesan melts right into the sauce for depth and richness.
- Fresh Thyme Leaves: Thyme brings a gentle, woodsy note that’s made for mushrooms.
- Fresh Parsley: Chopped parsley adds a burst of color and clean, grassy freshness to finish.
- Salt and Black Pepper: Essential for seasoning every element just right.
- Lemon Zest: A finishing touch that brightens every bite with citrusy fragrance.
How to Make Wild Mushroom and White Bean Tagliatelle
Step 1: Cook the Tagliatelle
Bring a generously salted pot of water to a rolling boil before adding the tagliatelle. Cook just until al dente—about a minute less than the package suggests, since the pasta will finish in the sauce. Don’t forget to reserve about half a cup of pasta water before draining; that starchy liquid is your secret weapon for the creamiest sauce later.
Step 2: Start the Aromatics
While the pasta cooks, heat the olive oil and butter together in a large skillet over medium heat. This blend creates a lovely flavor base. Add the minced garlic and chopped shallot, sizzling them gently for a couple of minutes until fragrant—now your kitchen will already smell heavenly.
Step 3: Sauté the Wild Mushrooms
Toss your medley of wild mushrooms into the pan and spread them out. Give them space so they sear rather than steam. Let them cook undisturbed for a few minutes before stirring, ensuring they get golden and deliciously tender—this is where Wild Mushroom and White Bean Tagliatelle takes on its signature earthy savor.
Step 4: Add the Cannellini Beans
Stir in the drained and rinsed cannellini beans. These creamy little gems warm up quickly and begin soaking up the flavors from the pan, working quietly to enrich the sauce’s texture and give the dish satisfying body.
Step 5: Deglaze with Wine and Simmer
Pour in the dry white wine, scraping up all the tasty browned bits from the bottom of the skillet. Let the wine simmer for a couple of minutes so it reduces and its sharp edges mellow, concentrating the flavors that will soon coat your pasta.
Step 6: Build the Creamy Sauce
Add the vegetable broth and heavy cream, then bring everything to a gentle simmer. This is when the creamy sauce magic happens—let it bubble and thicken just a touch before stirring in the Parmesan and fresh thyme. The cheese will melt in, creating a dreamy, cohesive sauce.
Step 7: Toss and Finish
Tip your cooked tagliatelle right into the skillet, tossing well with tongs so the pasta is coated in every bit of creamy goodness. If the sauce seems a little thick, drizzle in some reserved pasta water until everything glistens. Season with salt and black pepper to taste, then top with the parsley and a shower of lemon zest to make the whole dish sing.
How to Serve Wild Mushroom and White Bean Tagliatelle
Garnishes
A big handful of fresh parsley and plenty of lemon zest enliven every bite and give the plate a pop of color. Finish with a dusting of extra grated Parmesan if you fancy a cheesier kick, or a drizzle of good olive oil to make the flavors even more luxurious.
Side Dishes
A crisp green salad with a light vinaigrette is the perfect foil to the creamy pasta, while a loaf of warm, crusty bread is ideal for mopping up every last bit of sauce. If you’re feeling adventurous, roasted asparagus or blistered cherry tomatoes make fantastic seasonal companions to your Wild Mushroom and White Bean Tagliatelle.
Creative Ways to Present
For an elegant dinner party touch, twirl the tagliatelle into high nests on individual plates. Scatter microgreens or edible flowers for extra drama. Alternatively, serve family-style in a large, beautiful bowl at the table, letting everyone help themselves—a casual, convivial way to enjoy this comforting dish.
Make Ahead and Storage
Storing Leftovers
Leftover Wild Mushroom and White Bean Tagliatelle keeps well in an airtight container in the refrigerator for up to three days. The flavors will meld and deepen overnight, making for a truly delicious lunch or quick dinner the next day.
Freezing
While cream-based sauces can sometimes separate after freezing, this pasta actually does better than most. Cool completely, then freeze individual portions in airtight containers. Thaw overnight in the fridge before reheating for the best texture and flavor.
Reheating
Reheat gently in a skillet over low heat, adding a splash of milk, cream, or even a bit of the reserved pasta water to loosen the sauce until it turns silky again. Stir often and keep the heat low to prevent the sauce from separating or sticking.
FAQs
Can I use a different type Main Course
Absolutely! While tagliatelle offers a wide, luxurious noodle that hugs the sauce, you can easily swap in fettuccine, pappardelle, or even spaghetti if that’s what you have on hand. Just adjust the cooking time as needed.
What’s the best mix of wild mushrooms for this recipe?
A blend of cremini, shiitake, oyster, and chanterelle mushrooms gives Wild Mushroom and White Bean Tagliatelle true depth and variety, but use whatever wild or cultivated mushrooms you find fresh and flavorful at your market.
How can I make this dish vegan?
Simply omit the butter, use a splash of your favorite plant-based cream, and replace the Parmesan with nutritional yeast or a vegan parmesan alternative. The result is equally creamy and packed with mushroomy goodness.
Is there a substitute for white wine?
Yes, if you’d rather not use wine, just add an extra splash of vegetable broth and a teaspoon of lemon juice or white wine vinegar for brightness. You’ll still get plenty of flavor in the sauce.
Can I prepare Wild Mushroom and White Bean Tagliatelle ahead of time?
You can cook the mushrooms and beans in advance and store the sauce separately from the pasta. When you’re ready to eat, simply toss everything together in a skillet with a bit of reserved pasta water until hot and creamy.
Final Thoughts
There’s something magically comforting about a bowl of Wild Mushroom and White Bean Tagliatelle—each bite is creamy, herbaceous, and deeply satisfying. If you’re ready to wow your next dinner guest (or just treat yourself!), give this recipe a try and let its simple elegance surprise you.
Print
Wild Mushroom and White Bean Tagliatelle Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Description
Indulge in the earthy flavors of wild mushrooms and creamy cannellini beans with this comforting and satisfying tagliatelle pasta dish. A perfect blend of Italian-inspired ingredients that come together to create a hearty vegetarian meal.
Ingredients
For the Tagliatelle Pasta:
- 12 ounces tagliatelle pasta
For the Sauce:
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1 small shallot, finely chopped
- 12 ounces mixed wild mushrooms (such as cremini, shiitake, oyster, or chanterelle), cleaned and sliced
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1/2 cup dry white wine
- 1/2 cup vegetable broth
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons fresh thyme leaves
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
- Lemon zest for garnish
Instructions
- Cook the Tagliatelle: Cook tagliatelle in salted boiling water until al dente; reserve 1/2 cup pasta water and drain.
- Prepare the Sauce: In a large skillet, heat olive oil and butter over medium heat. Add garlic and shallot; sauté until fragrant. Add mushrooms and cook until golden brown. Stir in beans, white wine, vegetable broth, and cream; simmer until thickened. Add Parmesan, thyme, and cooked pasta; toss to coat.
- Serve: Season with salt and pepper. Serve hot, garnished with parsley and lemon zest.
Notes
- For a vegan version, omit butter, use plant-based cream, and replace Parmesan with nutritional yeast.
- This dish pairs well with a crisp green salad and crusty bread.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 340 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 7 g
- Protein: 17 g
- Cholesterol: 35 mg
