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
Scale
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
