Hey, mushroom fans! Here's a dinner idea that uses ALL the mushrooms! This tagliatelle ai funghi (pasta with mushrooms) provides the ultimate umami experience. You're getting an assortment of flavors and textures from porcini, portabellas, shiitake, trumpet, maitake, and a variety of other mushrooms. Everything is topped with a creamy Parmigiano Reggiano sauce that only contains a little cream but tastes extremely rich.
Ah, here's a dish that's slightly difficult for me to write about. Revisiting these photos and thinking about this tagliatelle ai funghi makes me want to have a bowl right now! I wish I could cook and write at the same time.
This mushroom pasta is extremely delicious and is definitely one of my new favorites on the site. If you like mushrooms, you are going to LOVE this.
I've taken thick ribbons of tagliatelle and smothered them in a cheesy Parmesan sauce with cracked black pepper. It kind of lives in a happy place between fettuccine alla papalina and mushroom pasta. It's a dinner destination well worth visiting, let me tell you.
Have you ever seen those random gourmet mushroom mixes in the store and wondered what to do with them?
This, my friends, is a SUPER way to use them. My mushroom-loving husband was very happy with this dish.
Most tagliatelle ai funghi recipes I've seen use a smaller amount of mushrooms and fewer mushrooms than I am using here. There are so many mushrooms I was beginning to wonder whether I was actually using too many mushrooms. When I tasted this creamy pasta, I realized I got it just right.
I am quite possibly offering up one of the most mushroom-packed pasta recipes on the web with this one. This is comfort food for serious mushroom lovers only!
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Benefits of tagliatelle ai funghi
- Creamy, delicious, comforting Italian food that is perfect now that the weather is getting cooler. Both kids and adults alike love it.
- Uses gluten-free tagliatelle, so those with celiac disease, wheat allergy, and non-celiac gluten sensitivity (NCGS) can also enjoy. (You are also welcome to use a wheat tagliatelle noodle if you'd prefer.)
- Packed with MyPlate vegetable group foods. Did you know that mushrooms count towards the vegetable group on the MyPlate? Thus, this can be considered a veggie-filled dish.
- Unlike most tagliatelle ai funghi recipes, I've added chicken for high-quality protein in addition to the cheese. Between the high-volume, low-calorie mushrooms and the protein, I find this dish far more satiating than most pasta dishes. If you're choosing to indulge in this one, I hope it truly feels satisfying and nourishing to you as well.
- It's a great opportunity to try new-to-you foods. Throw some varieties of edible mushrooms that you've never had before in here! Feel free to experiment and have some fun with this one. I certainly did!
Ingredients for Pasta with Mushrooms
Mushrooms
As you can probably guess from the name, the two main players here are the pasta and the mushrooms. How many mushrooms, you may be wondering? I used so many that the house was beginning to look like a fungi exhibit in a museum!
At the bare minimum, I'd use some dried porcini mushrooms as well as a few packs of assorted gourmet mix mushrooms. I used these dried porcini mushrooms from Amazon. They are relatively inexpensive compared to other porcini options, and you're only using half the pack with this recipe.
What follows is the exact breakdown of the mushrooms I used. I wouldn't worry about copying me precisely on this. Feel free to use whatever gourmet or chef's mushroom blend is available where you shop.
- ½ ounce dried porcini mushrooms (rehydrated)
- 3 ounces portabella mushrooms
- 5 ounces shiitake mushrooms
- 8 ounces Chef's Medley Mushrooms (from RI Mushroom Company) This mix includes pioppino, maitake, shimeji, shiitake, king trumpet, and oyster mushrooms.
- 8 ounces Whole Food's Gourmet Mushroom Blend
If you are on a tight budget, I'd use more portobellos and shiitakes and fewer gourmet mushrooms to save money. One of the great things about this dish is that it is going to be slightly different (but still delicious) each time you make it.
Tagliatelle Pasta
You don't really have tagliatelle ai funghi without the tagliatelle (Italian egg noodles), so make sure to get the right pasta shape. My original plan was to use a whole wheat tagliatelle in this recipe. However, I ended up with brown rice pasta because it was the only whole grain tagliatelle the store had in stock.
I felt a little apprehensive about trying this Jovial gluten free pasta. That's because I've had some negative experiences with brown rice pasta in the past. I've found their texture to be inferior to wheat-based pastas, plus they clump together too easily.
Well, let me tell you, the Jovial pasta is nothing like that. It truly deserves the high ratings it gets! I don't think I've ever had a gluten-free pasta that was so similar in taste to white flour pasta.
In all seriousness, it would be challenging to tell the difference between regular pasta and this GF pasta in a blind taste test. Jovial tagliatelle has definitely received my family's approval.
I dig that this pasta is just eggs and brown rice flour. It's a super convenient product and far easier than making your own pasta. Plus, it doesn't count as an ultra-processed food. (That's a good thing!)
Of course, you don't have to use gluten-free noodles in this dish. You could use your favorite brand of gluten-containing pasta instead.
Just make sure to cook your pasta to al dente according to the directions on the pasta package. My brown rice tagliatelle took 10 minutes; wheat tagliatelle may take less time.
Other Ingredients for Tagliatelle ai Funghi
Mushrooms and pasta are not the only things that go into this comforting dish. You will also need to gather the following:
- Grated Parmesan (go for the good stuff here, Parmigiano Reggiano)
- Shallots
- Olive oil
- Chicken breast
- Eggs
- Butter
- Heavy cream (just a little!)
- Salt and black pepper
That's all you need to make one of the best pasta dishes that I've had in recent memory. Hey, if we're going to be digging into an indulgent dish of high-calorie pasta, let's make sure it's worth it!
How to Make Tagliatelle ai Funghi
The first time I made pasta with mushrooms, I was highly distracted dealing with a technical problem on this website. I was trying to communicate with tech support while throwing dinner together for the family. Thankfully, this dish is not very complicated to make!
First up, you want to prepare the mushrooms. Soak your dried porcini mushrooms by covering them in boiling water for 20 minutes. Drain them (but save that rich mushroom broth to use in other recipes).
The step that probably takes the longest here is chopping the mushrooms because there are so many! We most definitely do love mushrooms around here!
Put all of your mushrooms, including the rehydrated porcinis, in a cast-iron skillet with the shallots and olive oil. Saute them, stirring often.
While they cook, grill your chicken breasts. Set both the mushrooms and chicken aside while you work on the pasta and Parmesan sauce.
Cook the tagliatelle to be al dente according to the directions on the pasta package. While it cooks, make the cheese sauce by whisking the eggs, cream, and Parmesan together. After the pasta has cooked, drain it quickly and stir in the butter so that the noodles don't stick together.
Stir in the cheese sauce while the pasta is still hot. The cheese should completely melt from the heat of the pasta so that there is no graininess. Don't forget to add some salt and lots of black pepper (if you want).
Next, stir the chopped and sauteed mushrooms into the pasta. Divide the pasta between four bowls, and top each bowl with ¼ of the grilled chicken. That's all there is to it!
Expert Tips from a Dietitian
This is a level 3 recipe (weight maintenance and active lifestyles). This is a high calorie entree, but sooo worth it, IMVHO. If I wanted a lower calorie meal, I would swap the noodles for spiralized veggies or perhaps shirataki. Please keep in mind that these substitutions will change the overall taste of the dish.
This recipe, as written, contains over 1,300 calories worth of pasta. Even when we divide it between the four servings, it's quite a lot. I could tell you to just cut the serving size in half, but the small portion is likely to leave you hungry. That's why I think it's a much better strategy to keep the volume but lower calories with a pasta swap.
You're getting almost 50 grams of filling protein per serving here, mostly from the chicken and cheese. Meanwhile, the abundance of mushrooms offers not only flavor. They are a rich source of potassium, and provide lots of volume for few calories, bulking up the meal.
For the numbers people, here's the breakdown of why I think you should target the pasta if you want to cut calories. The following list is about how many calories each of these foods provides in the entire recipe (NOT per serving):
- Heavy cream: 100 calories
- Olive oil: 120 calories
- Butter: 200 calories
- Mushrooms: Under 250 calories
- Chicken breast: Under 400 calories
- Parmigiano Reggiano: Under 500 calories
- Tagliatelle pasta: Over 1300 calories
I see some reputable health sources call grains "nutrient dense," but in truth, grains are very energy-dense foods. This includes both refined grains and whole grains.
Low-carb and keto diets remove some of the most common energy dense foods from the diet. It makes sense why low carb works for some people, though it's not a magical weight loss panacea.
What goes with tagliatelle ai funghi?
I would consider this pasta with mushrooms recipe to be a complete meal by itself. However, if you wanted to serve something on the side, I'd make a big batch of my chop salad bowl. This light salad of raw, crunchy veggies would make a nice side dish to a heavy pasta meal like this.
For those who want some dessert after dinner, here are a few light options that should satisfy your sweet tooth:
- Dalgona Coffee (No Added Sugar, Caffeine Free)
- Keto Lemonade (Sugar Free, Low Carb)
- Homemade Popsicles with Watermelon, Lime, and Mint (No Sugar Added)
I also think that fresh fruit, such as a few slices of ripe melon, would be a lovely way to end this meal. No recipe is needed if that is what you choose!
Frequently Asked Questions
What is the meaning of tagliatelle?
A little fun food fact is that many Italian pastas were named for their shape. For example, farfalle is the Italian word for "butterflies," a nod to the bow-tie shape of farfalle pasta.
The origin of the name "tagliatelle" is not quite as straightforward. According to several sources I looked at, the name tagliatelle comes from "tagliare," an Italian word meaning "to cut." The name tagliatelle appears to stem from the method of making these long ribbons of egg pasta.
Is tagliatelle the same as fettuccine?
Tagliatelle and fettuccine are both long, ribbon-like pastas made of egg and flour. It's also common to find dry fettuccine in the U.S. that was made without eggs.
You may hear one or the other referred to more often, depending on the region of Italy you are visiting. These pastas may vary slightly in thickness, depending on where they were made.
However, for the purposes of the average home cook, it's fine to think of tagliatelle and fettuccine as the same thing. Fettuccine and tagliatelle can be used interchangeably in recipes, including this one. If you are using fettuccine in place of tagliatelle, I would pick one that uses eggs.
Can you make this mushroom pasta without cream?
Yes, since the entire recipe only requires 2 tablespoons of heavy cream, using a substitution shouldn't make a huge difference. I often replace small amounts of cream with 2% dairy milk in recipes and have never had any issues. This may be a good swap for you to make if you are looking to reduce the amount of saturated fat in your diet.
Other Recipes You May Enjoy
Did you find this post because you are a mycophile (mushroom enthusiast)? If so, here are some other recipes where mushrooms are either the main event or play a supporting role:
- Air Fryer Mushrooms (Fried Mushrooms with No Added Oil!)
- Cheeseburger Salad (Favorite Burger Copycat!)
- Pumpkin Barbecue Meatloaf Recipe with Sweet Potatoes
Don't forget to subscribe to our Weekly Newsletter to be kept up-to-date on all of the latest and greatest recipes!
And now for the disclaimer…
All recipes on this website may or may not be appropriate for you, depending on your medical needs and personal preferences. Consult with a registered dietitian or your physician if you need help determining the dietary pattern that may be best for you.
The nutrition information is an estimate provided as a courtesy. It will differ depending on the specific brands and ingredients that you use. Calorie information on food labels may be wildly inaccurate, so please don't sweat the numbers too much.
For more information on how the three recipe levels may help with a weight management goal, refer to my overnight oats with yogurt post. Let's get cooking!
📖 Recipe
Tagliatelle ai Funghi | Pasta with Mushrooms
Ingredients
- ½ ounce dried porcini mushrooms (14 grams)
- 1½ lbs. fresh mushrooms, chopped small (680 grams; I used a mix of portobello, shiitake, and gourmet mushroom blends)
- 2 shallots, chopped
- 1 tablespoon olive oil
- ¾ lb. chicken breast (340 grams)
- cooking oil spray of choice
- 12 ounces whole grain tagliatelle pasta, dry (340 grams; I used Jovial brand gluten-free pasta)
- 2 tablespoons butter
- 3 large eggs
- 1½ cups grated Parmesan cheese (Parmigiano Reggiano, if possible)
- 2 tablespoons heavy cream
- salt and pepper, to taste
Instructions
- Pour enough boiling water over your dried porcini mushrooms to cover them completely. Let soak for 20 minutes and then drain them. (Save the mushroom broth to add to another recipe for an umami boost.)
- Chop all of your mushrooms, including the rehydrated porcinis. This is the most time-consuming part of the recipe because there are a lot of mushrooms!
- Heat the olive oil in a cast-iron skillet. Add the chopped shallots and cook until fragrant (they should not brown). Add all of the mushrooms to your skillet and cook for 10-15 minutes over medium heat. The mushrooms should have time to release their liquid and most (or all) of the liquid will have evaporated. Set the mushrooms aside.
- While the mushrooms cook, heat your stovetop grill over medium heat. Mist the grill with your cooking spray. Sprinkle your chicken breasts with the salt and pepper and grill until cooked through (about 10 minutes per side).
- You should also start a large pot of water to boil while the mushrooms and chicken are cooking. Cook your pasta in the water according to the package directions for al dente. The gluten-free pasta I used took 10 minutes. Wheat-based pastas may have a shorter cooking time.
- Whisk the eggs, Parmesan, and cream together thoroughly in a medium bowl. Set aside.
- When the pasta has finished cooking, immediately drain it and stir in the butter while it is still hot. This will help prevent the noodles from sticking to each other.
- Working quickly, add the Parmesan mixture to the buttered noodles. Stir it thoroughly. The cheese should fully melt (no graininess) from the heat of the pasta.
- After the cheese sauce has been fully incorporated, stir in the cooked mushrooms. Sprinkle the pasta liberally with black pepper.
- Divide your cheesy mushroom pasta between four bowls. Slice the grilled chicken breast and top each bowl with ¼ of the chicken. Enjoy!
Video
Notes
- Heavy cream: 100 calories
- Olive oil: 120 calories
- Mushrooms: Under 250 calories
- Butter: 200 calories
- Chicken breast: Under 400 calories
- Parmigiano Reggiano: Under 500 calories
- Tagliatelle pasta: Over 1300 calories
Terrified Amateur says
There - it took this time. Five stars!
Terrified Amateur says
There has to be a way to give this more than five stars, Summer. You've put together a stunning tribute to all that mushrooms can be. You deserve all the glory this creation brings. Many more than five stars, too.
Can you guess I'm an avid mushroom fan? "Fan" being shorthand for "fanatic." The distinction most definitely is operative. As you mention above, mushrooms are so rich in umami, they very nearly made a vegetarian of me. Quite a feat.
Love the picture, too, you took of the mushrooms assembled. Absolutely wall-art-worthy. Better, though, because, you know, your photo is real. Thanks too for adding information about where you acquired all the varieties. Makes me feel a little less inadequate for only being able to source about half of them fresh, and locally. Still, though, it took four different places to construct this dish. You've been one busy woman, Summer!
Summer Yule says
Thank you so much. I was fortunate that I was able to find everything online! I hope you get a chance to make this; I really do think you'll like it if you love mushrooms. 🙂
Terrified Amateur says
Well, thanks for the great idea, Summer! Transferred this recipe to my kitchen, as this most definitely is going on the menu. Unlike preparations concocted for the blog, this one will be for my personal enjoyment only, meaning it will come together sooner, rather than much, much later.
Ah, the internet. Where would we foodies be without it?
Oh, random thought - interesting fact about pasta being named after the things they resemble. I did not know that!
Summer Yule says
I love that you’re going to make it! Please let me know how it turned out for you!