Tag: Tagliatelle

Tagliatelle Recipe with cream and mixed mushrooms – Italian Cuisine

Tagliatelle Recipe with cream and mixed mushrooms

  • 300 g flour
  • 200 g fresh cream
  • 125 g fresh goat cheese
  • 100 g porcini mushrooms
  • 100 g cardoncelli mushrooms
  • 70 g chanterelle mushrooms
  • 50 g mushrooms tacks
  • 50 g small orecchiette mushrooms
  • 6 egg yolks
  • an egg
  • butter
  • aromatic herbs of your choice
  • extra virgin olive oil
  • salt

For the tagliatelle recipe with mixed cream and mushrooms, mix the flour with the egg yolks and the egg and knead the mixture until it becomes homogeneous. Let it rest for 30 minutes covered with the film. Roll out the dough a little at a time in sheets not too thin, then cut into tagliatelle about a cm wide.
For the cream: whip 50 g of cream and mix it with the goat cheese.
For the sauce: Clean all the mushrooms and cut them into small pieces, except for the pegs, which you can leave whole.
Boil a saucepan of salted water to cook the pasta. Brown the mushrooms in a large pan with 60 g of butter and let them color well for 2-3 minutes, without salting them to prevent them from releasing too much water. Then add 150 g of cream and let it shrink for 2 minutes, with the addition of a ladle of pasta cooking water. Cook the tagliatelle for about 3 minutes after boiling; Drain and transfer to the mushrooms pan. Season them by tossing them in the pan, with a little oil. Finally, scented with chopped fresh herbs. Complete the pasta with tufts of goat's cream.

How to prepare tagliatelle with porcini mushrooms: the recipe – Italian Cuisine

How to prepare tagliatelle with porcini mushrooms: the recipe

Fresh pasta and mushrooms have always been an extraordinary combination: excellent raw materials are enough, few gestures in the kitchen and the result of this dish is guaranteed.

They are a classic autumn cuisine, they are prepared in a short time and, if the ingredients are of excellent quality, the result is amazing. Tagliatelle with porcini mushrooms they are a simple and fast dish, perfect for a Sunday lunch or an informal dinner. The basic ingredients are only two, porcini mushrooms and pasta. The first must be fresh, the pasta better if done at home or, if this is not possible, however artisanal. Cooking this dish of noodles is easy, you just have to have some care for the preparation of mushrooms, which must be handled as little as possible to preserve intact all their flavor.

Tagliatelle, but not only

This recipe includes the use of tagliatelle, fresh, homemade. You can also use them pappardelle, with a slightly bigger shape. The fact remains that the recipe provides for the use of only fresh pasta and not dry, with which you would not get the creaminess and consistency that the dish requires.

Our recipe for tagliatelle with porcini mushrooms

400 g of egg noodles, 500 g of fresh porcini mushrooms, 1 spear of garlic, 3 tablespoons of extra virgin olive oil, salt, parsley or mint.

Cut the final part of the porcini mushrooms e brush them with a small brush to remove any residual earth. slice and place them in a pan where you have fry a garlic clove. Cook for 10 minutes about, until they become soft. Separately boil the water, add salt and cook the tagliatelle. Drain them a minute before they are cooked, add them to the porcini mushrooms and make the pasta to die for a minute. When the noodles are ready, add parsley or mint, serve and serve hot.

Tagliatelle and watercress sauce

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  • Serves: 4

  • Prep time: 5 mins

  • Cooking time: 10 mins

  • Total time: 15 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips

This is a really healthy pasta sauce that can be whipped up in a matter of minutes. It is so light and refreshing and incredibly simple to make. Serve with fresh salad leaves or bulk up with smoked bacon or leftover chicken to turn this light dish into a hearty meal that the whole family can enjoy. Perfect for dinner and lunch, fresh tagliatelle is best.


  • 300g Tagliatelle
  • 1 garlic clove
  • 1 tbsp capers
  • 5oz watercress
  • 6tbsp olive oil
  • Zest and juice of 1 lemon
  • Salt and pepper

That’s goodtoknow

Why not try adding some fresh green vegetables to this recipe to add extra bite?


  1. Put a large pan of salted water on to boil and cook the tagliatelle according to the packets instructions.
  2. Whilst the pasta is cooking take the capers, watercress, lemon juice, zest, garlic clove, olive oil and blend in the food processor until it creates a creamy sauce.
  3. Drain the pasta, stir though the sauce, warm through, season and serve.

By Nicolette Lafonseca-Hargreaves

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