Every home cook needs to have a mushroom pasta sauce recipe in their recipe box!

This homemade version is super rich and super creamy and the perfect addition to a tagliatelle pasta! A perfect Meatless Monday dinner and a great lunch the next day at school or work, if there is any left!

Creamy Mushroom Tagliatelle in the pan

What is Tagliatelle?

Tagliatelle are long, flat ribbons of pasta that are almost identical to fettucine in color, width, and length (they can vary slightly in thickness).

Tagliatelle comes from a different region in Italy than fettucine does, so even though the names are different they can be used interchangeably. However, tagliatelle does sound a little fancier, doesn’t it?

ingredients to make Creamy Mushroom Tagliatelle

Mushroom Pasta Ingredients

Wine adds richness and flavor to the dish. Be sure to let it simmer so the alcohol can cook out. You can switch out the white wine for a deep burgundy or Bordeaux when deglazing the pan if you’d prefer.

If tagliatelle or fettuccine aren’t handy, penne, rotini, or orecchiette pasta will do just fine! Look for heftier shapes of paste that the sauce can cling to.

Get creative with the mushrooms! Choose shiitakes, or porcini, or even thin slices of portobellos. If you have dried mushrooms, they can be rehydrated and added to this recipe as well!

Creamy Mushroom Tagliatelle in the pan adding seosonings

How to Make Mushroom Tagliatelle

  1. Saute onions & mushrooms. Add the garlic & cook until fragrant. Deglaze the pan with wine.
  2. Add cream and cream cheese. Simmer until thickened.
  3. Toss with pasta and serve.

Tips for Success

  • Cook the pasta until it is just al dente since it will continue to cook when it’s added back to the pan.
  • Deglazing the pan is a very important step. Simply scrape the bits from the bottom of the pan while stirring in the wine, those little bits = big flavor!
  • Using room temperature cream cheese will make it easier when it is time to blend with the cream and other cheeses.

Creamy Mushroom Tagliatelle in a white bowl with bread behind

Storing Creamy Mushroom Tagliatelle

Keep mushroom tagliatelle in an airtight container in the fridge for up to 4 days.

To reheat, add a little cream or milk to the pan and gently stir the pasta until steaming hot. Refresh with salt and pepper and enjoy!

Serve alongside cheesy garlic breadsticks and some roasted tomatoes. Don’t forget a nice glass of red wine! Sounds like a

Easy Weeknight Pasta Dishes

  • Did you love this Creamy Mushroom Tagliatelle? Be sure to leave a rating and a comment below! 

    Creamy Mushroom Tagliatelle in a white bowl with bread behind
    5 from 32 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Creamy Mushroom Tagliatelle

    Mushroom pasta sauce on a bed of tagliatelle, this dish is sure to impress the whole family!
    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Servings 4 servings


    • 8 ounces tagliatelle or long pasta such as linguine
    • ½ onion small, diced
    • 8 ounces mushrooms brown or white, sliced
    • 1 tablespoon olive oil
    • 2 cloves garlic minced
    • ½ cup white wine
    • 1 ⅓ cup heavy cream
    • 4 ounces cream cheese
    • ½ cup Parmesan cheese grated, divided
    • salt and pepper to taste
    • fresh parsley for garnish


    • Cook pasta according to package instructions. Drain, reserve 1 cup of pasta water.
    • In a large skillet, saute onion and mushrooms in olive oil until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
    • Add the wine to deglaze and loosen any bits off the pan and simmer until the wine has almost evaporated, about 3-4 minutes.
    • Add the cream and cream cheese and stir until smooth. Simmer 5 minutes or slightly reduced and thickened. Stir in the pasta and half of the parmesan cheese. Toss to combine adding a little bit of the reserved pasta water if needed (you may not need all of it). Season with salt and pepper to taste.
    • Garnish with remaining cheese and parsley if desired.


    Any kind of mushrooms can be used in this recipe (add extra if you'd like).
    You may or may not need all of the pasta water.
    5 from 32 votes

    Nutrition Information

    Calories: 596 | Carbohydrates: 47g | Protein: 17g | Fat: 36g | Saturated Fat: 20g | Cholesterol: 153mg | Sodium: 285mg | Potassium: 436mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1198IU | Vitamin C: 3mg | Calcium: 229mg | Iron: 2mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dinner, Entree, Main Course, Pasta
    Cuisine American
    Creamy Mushroom Tagliatelle with a title
    close up of Creamy Mushroom Tagliatelle with a title
    Creamy Mushroom Tagliatelle in a pan with writing


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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


    1. You can use any wine you have on hand, but some that I often use are Sauvignon Blanc, Pinot Grigio, or a Chardonnay.

  1. This dish is delicious! Unfortunately, I didn’t have any white wine on hand, so I substituted chicken broth instead. I served the dish with some cheesy garlic bread and salad. I plan on making this dish again, but will make sure to use white wine, as well as adding chicken! Thank you for sharing your recipe, Ms. Holly!5 stars

  2. This was absolutely magnificent. I do have one question though: how do I go about keeping my pasta from turning into a lump while making the sauce? I had to spend three or four minutes fighting it apart to toss them in the sauce. I did use olive oil but it wasn’t enough.5 stars

    1. I find stirring often and adding olive oil to my pasta water can help if you’re really have a hard time with it being sticky.

    1. Hi Holly, I am so glad you love this recipe! Cream sauces such as this one often don’t freeze well but I haven’t tried so I can’t say for sure. If you try it I would love to hear how it turns out!

    1. You can substitute chicken broth Deborah. And while it will slightly change the flavor, it will still be delicious! Enjoy!

    1. Hi Nicole, you can replace it with chicken or vegetable broth. It changes the flavor but still delicious.

  3. Oh my, this was amazing!! I wanted to make it with fettuccini noodles, but made it with spaghetti noodles (it was all I had) and it was excellent! A new favorite for myself and my husband. Thank you!! (:5 stars

  4. This came together very quickly, using things left over in the fridge. I did not need to add pasta water, but I added a few red pepper flakes before serving. Great, simple recipt.5 stars