Italian inspired cuisine
Tagliatelle with mushroom cream sauce
Tagliatelle with mushroom cream sauce is a creamy, feel-good dish with a calm, round taste. Especially on cooler days, this recipe is a nice classic between everyday life and a small moment of enjoyment.
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 585 kcal
- Protein
- ≈ 19.9 g
- Carbohydrates
- ≈ 66.5 g
- Fat
- ≈ 26 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 1 small onion · ≈ 100.0 g
- 2 cloves of garlic · ≈ 6.0 g
- 2 tbsp butter · ≈ 27.3 g
- 1 tbsp chopped parsley · ≈ 15.0 g
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 350g tagliatelle
- 400 g mushrooms or brown mushrooms
- 1 small onion
- 2 cloves of garlic
- 2 tbsp butter
- 200 ml cream
- 100 ml vegetable broth
- 40g Parmesan
- 1 tbsp chopped parsley
- Salt
- pepper
Instructions
- Clean and slice the mushrooms. Finely dice the onion and garlic.
- Cook tagliatelle in salted water until al dente.
- Heat butter in a large skillet. Fry the mushrooms vigorously until they color.
- Add onion and garlic and fry for 2 minutes.
- Deglaze with broth and cream. Let it boil down slightly.
- Stir in Parmesan and parsley and season with salt and pepper.
- Drain the tagliatelle and toss it directly in the sauce.
