Creamy Garlic Mushroom Tagliatelle: The Answer to a Bad Day

Pasta is the fuel for life. Rough day? Have some pasta. Busy day? Pasta. Boring day? Pasta. Birthday? Pasta. Pasta is everything and today I am bringing you my creamy garlic mushroom tagliatelle for the ultimate comfort bowl to help get you through.

Tagliatelle is kind of like linguine but wider. It’s the kind of pasta that can literally rescue you from the doldrums like a life rope. It’s a tasty ribbon that will hold on to the creamy garlic mushroom sauce and envelope you with the will to live again.

And when you are awakened by the enticing aromas of creamy garlic mushroom tagliatelle, suddenly, all your problems will disappear. The resignation letter you have been penning in the depths of your soul is no longer so scathing; you no longer want to speak to any managers. Suddenly, you will feel love for your loved ones once again and you may even feel a strange sensation come over your face as your lips curl and crack into a familiar crescent like shape. Just like the Grinch. All my man wanted was some pasta!

If it’s been one of those days, you don’t need me to tell you, but you need this creamy and garlic mushroom tagliatelle. So, hand this recipe to someone else and let them make it for you.

Serves 6

Suggested Wine Pairing:

2 bottles of Chardonnay and a vodka soda.

Ingredients:

14 ounces of tagliatelle

8 ounces of button mushrooms, sliced

8 ounces of shiitake mushrooms, sliced (baby bellas would work too!)

1 shallot, finely diced

4 cloves of roasted garlic

2 cloves of raw garlic, minced

1/2 cup of white wine

2 tablespoons of olive oil

3 tablespoons of butter

1 teaspoon of each rosemary and thyme

1 cup of cream

1/2 cup of reserved pasta water

2 cups grated gouda

Grated parmesan and parsley for the pretty

Instructions:

1. Heat oil in a frying pan over medium heat. Add the mushrooms and allow them to soak up the olive oil. Cook for about 5 minutes, stirring occasionally.
2. Add the garlic, shallot, rosemary, thyme, and salt and pepper to taste. Cook for another 2-3 minutes.
3. Meanwhile, in a stock pot, start the water for the pasta and cook to the package instructions, reserving 1/2 cup of the cooking liquid.
4. Increase the heat in the mushroom pan and add the white wine. allow that to simmer and cook off.
5. Reduce the heat to low and stir in the butter.
6. Return the cooked pasta to the stock pot over low heat. Add the cream and season with salt and pepper. Add the gouda and mushroom mixture and stir to combine. Add the pasta water if needed.
7. To serve, divide the creamy garlic mushroom tagliatelle into bowls and top with as much parmesan and parsley as you need to survive.