This irresistible tagliatelle with mushrooms is made with wild mushrooms sautéed in sage butter and finished with chopped toasted hazelnuts.
I’ve said it before and I’ll say it again: pasta is my love language.
I’m especially fond of any pasta that contains mushrooms. Anyone else with me on that??
Especially since I rarely consume meat anymore, those earthy, umami notes are what rounds out a vegetarian meal for me every time, and what makes a dish satiating without the presence of meat.
Why you’ll love this Tagliatelle with Mushrooms
There are a few reasons why I’m so excited to share this tagliatelle with mushrooms today.
It goes without saying that the mix of wild mushrooms such as shiitake and oyster is one of them. But the lightly browned sage-infused butter that the mushrooms are bathed in (and which also combines with starchy pasta water and freshly grated parmesan to form the light, nutty sauce) is another significant one.
I’m also very into the chopped, toasted hazelnuts that provide crunch as well as a hit of extra plant-based protein. And of course I always get excited about encouraging others to incorporate more meatless meals into their lives.
What is Tagliatelle?
Tagliatelle is a traditional type of egg pasta shaped into long, flat noodles similar to fettucine. It is usually rolled out slightly thinner and has a bit of a rougher, shaggier texture than fettucine, allowing both rich and lighter sauces to stick to it. Often you will see dried and fresh tagliatelle bunched into nests.
Tips & Tricks
- This mushroom tagliatelle comes together fairly quickly and is pretty failsafe as long as you keep an eye on things. You definitely don’t want your butter to burn while browning or your sage leaves to burn while frying, so stay close during these steps.
- Make sure to reserve some of your pasta cooking water as it is combined with freshly grated Parmesan and the sage infused browned butter to form a luscious sauce that coats the pasta evenly. Using starchy pasta water to get more mileage out of a sauce is an age old Italian trick that I swear by!
- Everything can be done in one pot, making this a great weeknight meal; simply boil your pasta in a large pot and drain, then wipe out the pot and begin browning the butter in the same pot. When the butter is just beginning to smell brown and nutty, fry the sage leaves. Remove when crisp and drain on paper towels, then add the mushrooms and garlic and cook those as the butter continues to brown. Lastly add the tagliatelle noodles back to the pot and toss everything together with the pasta water, Parmesan and a squeeze of lemon juice for brightness on low heat.
I could honestly eat this mushroom tagliatelle every single day this season. The flavor combinations are so perfect for fall and this dish carries over into winter comfort food territory seamlessly, too. It reminds me a little bit of an elevated, lighter stroganoff.
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Tagliatelle with Mushrooms, Sage Butter & Toasted Hazelnuts
This irresistible tagliatelle with mushrooms is made with wild mushrooms sautéed in sage butter and finished with chopped toasted hazelnuts.
Ingredients
- 1/2 cup hazelnuts
- 1 pound tagliatelle pasta
- 1 stick unsalted butter
- 12 sage leaves
- Salt and freshly ground pepper
- 1/2 pound mixed mushrooms, such as shiitake, oyster and crimini sliced
- 1 large clove garlic minced
- Juice of 1/2 lemon
- 1/4 cup-1/2 cup reserved pasta water
- 1/4 cup-1/2 cup grated Parmesan
Instructions
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Preheat oven to 350. Toast hazelnuts in a baking pan on a single layer for 10 -12 minutes, or until lightly colored and skins are blistered. Let cool and chop roughly. Set aside.
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In a large pot of salted boiling water, cook the tagliatelle until al dente. Drain, reserving 1/4 cup-1/2 cup starchy pasta water.
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Wipe out the pot and return to medium heat. Add butter and begin browning the butter. When the butter is just beginning to smell brown and nutty, add the sage leaves. Fry for approximately 30 seconds per side and remove when crisp. Season with salt and drain on paper towels.
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Add the mushrooms to the pot and cook as the butter continues to brown, about 4-5 minutes. Season with salt and pepper and add garlic. Cook for another minute.
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Reduce heat to low and add the tagliatelle noodles back to the pot along with 1/4 cup of pasta water, lemon juice and Parmesan. Season with salt and pepper and toss thoroughly until cheese is melted and a silky sauce develops. Add the remainder of pasta water if necessary.
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To serve, transfer pasta into bowls and top with sage leaves and chopped toasted hazelnuts.
Recipe Notes
- This mushroom tagliatelle comes together fairly quickly and is pretty failsafe as long as you keep an eye on things. You definitely don’t want your butter to burn while browning or your sage leaves to burn while frying, so stay close during these steps.
- Make sure to reserve some of your pasta cooking water as it is combined with freshly grated Parmesan and the sage-infused browned butter to form a luscious sauce that coats the pasta evenly. Using starchy pasta water to get more mileage out of a sauce is an age-old Italian trick that I swear by!
- Everything can be done in one pot, making this a great weeknight meal; simply boil your pasta in a large pot and drain, then wipe out the pot and begin browning the butter in the same pot. When the butter is just beginning to smell brown and nutty, fry the sage leaves. Remove when crisp and drain on paper towels, then add the mushrooms and garlic and cook those as the butter continues to brown. Lastly, add the tagliatelle noodles back to the pot and toss everything together with the pasta water, Parmesan and a squeeze of lemon juice for brightness on low heat.
Craving pasta?
Linguine with Pumpkin Seed Kale Pesto
Butternut Squash Miso Carbonara
This is the perfect recipe for date night!
Just made this for dinner with 3 and it was perfect! I added lacinato kale with the mushrooms so that there were more greens in the dish and I think it went superbly well with it. Would definitely make this again!
That sounds incredible! So glad you enjoyed this recipe!
sorry i think i am missing something, i preheat the oven but what goes into the oven?
Awesome dish! I did use mixed nuts rather than just hazelnuts otherwise just as written. The fried sage was amazing and the crunch of the nuts made this a restaurant worthy dish!