Description
Wild Mushroom and White Bean Tagliatelle is a hearty and flavorful pasta dish combining earthy wild mushrooms, creamy white beans, and tender tagliatelle. Enhanced with garlic, thyme, and Parmesan cheese, this easy-to-make recipe offers a perfect balance of textures and rich savory notes, ideal for a comforting weeknight meal.
Ingredients
Scale
Pasta
- 8 ounces tagliatelle pasta
Sauté
- 2 tablespoons olive oil
- 1 cup wild mushrooms (such as porcini, chanterelles, or shiitake), cleaned and sliced
- 3 cloves garlic, minced
Beans and Broth
- 1 can (15 ounces) white beans, drained and rinsed
- 1 cup vegetable broth
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
Seasonings and Garnish
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese (optional)
- Fresh parsley, chopped for garnish
Instructions
- Boil Pasta: Bring a large pot of salted water to a boil. Add the tagliatelle and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining the rest.
- Sauté Mushrooms: In a large skillet, heat the olive oil over medium heat. Add the wild mushrooms and sauté until softened and starting to brown, about 5-7 minutes.
- Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant to infuse the oil and mushrooms with rich flavor.
- Add White Beans: Mix the drained white beans gently into the mushroom and garlic mixture to combine evenly without breaking the beans.
- Pour Broth and Simmer: Pour the vegetable broth into the skillet and bring to a gentle simmer. Let cook for about 5 minutes to allow the flavors to meld beautifully.
- Season: Stir in fresh thyme leaves (or dried thyme), then season the mixture with salt and pepper to taste for a balanced savory profile.
- Combine Pasta with Sauce: Add the drained tagliatelle to the skillet. If the sauce seems too dry, gradually add reserved pasta water to reach your desired consistency, coating the pasta evenly.
- Serve: Plate the tagliatelle and sprinkle with grated Parmesan cheese if using, adding a creamy, salty finishing touch.
- Garnish: Top the dish with freshly chopped parsley for a pop of color and fresh herbal aroma.
- Enjoy: Your Wild Mushroom and White Bean Tagliatelle is ready to be savored. Serve immediately for the best texture and flavor.
Notes
- Use a mix of wild mushrooms, such as porcini, chanterelles, and shiitake, for the best depth of flavor.
- If you prefer a vegan version, omit the Parmesan cheese or substitute with a plant-based alternative.
- Reserve pasta water before draining; its starchiness helps bind the sauce to pasta.
- Adjust seasoning according to taste, especially if your broth is salted.
- This dish pairs well with a crisp green salad or crusty bread for a full meal.
