- 8 oz tagliatelle pasta
- 1 tbsp extra virgin olive oil
- 8 oz baby bella/cremini mushrooms
- 4 cloves garlic chopped
- ½ cup heavy cream
- ¾ cup mascarpone cheese room temperature
- ¼ cup freshly grated parmesan cheese
- 1 tablespoon parsley chopped
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Bring a large pot of water to a boil over high heat. Once boiling, salt the water and cook the pasta until al dente. Reserve 1 cup pasta water.
Meanwhile, warm a skillet over medium heat and add the olive oil. Once the olive oil is warmed through, add the mushrooms and sauté for about 5-10 minutes until deep and rich in color.
Add the garlic to the skillet with the sautéd mushrooms. Sauté for 2 minutes until very fragrant.
To the same skillet add the heavy cream and mascarpone cheese. Stir gently until homogeneous and silky.
Stir in the freshly grated parmesan cheese until combined and let it all simmer together until slightly thickened and it coats the back of a spoon, 3 minutes.
Once thickened, add the fresh parsley and stir to combine. Season with salt and pepper.
Add the pasta to the sauce and ½ cup reserved pasta water. Mix together to combine and add more pasta water as needed to loosen the sauce to your preference.
Calories: 582kcal | Carbohydrates: 46g | Protein: 16g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 729mg | Potassium: 447mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1198IU | Vitamin C: 2mg | Calcium: 191mg | Iron: 2mg
Course: Dinner
Cuisine: Italian, Italian/American
Keyword: mushrooms, Pasta, Vegetarian