Herby Mushroom Tagliatelle

Pasta is one of those things that I could eat a whole tub of. Which is probably why I don’t make it too often, because I just wouldn’t be able to control myself.

Plus with a name like Herby Mushroom Tagliatelle… don’t you just want to gobble it all up?

Tagliatelle is one of my favorite pastas to cook with, because the wide noodles hold up to almost anything you throw at them: a hearty bolognese, a creamy cheese sauce, or an herby butter and white wine sauce.

UGH I’M DROOLING AGAIN. Stop it. Stop it.

OK backing up. Last month DeLallo asked me to create a dish using their Tagliatelle Nests. Immediately I knew I had to make a show-stopping pasta with wintery flavors.

But what to do… Sage? Mushroom? Goat cheese? Brown butter? Oh heck, why not all of the above? Sage and mushroom is a classic combination- earthy and mellow. The goat cheese provides a brightness, cutting the woodsy notes of the mushrooms. And the brown butter? I mean, I love buttered pasta!

And lo, this recipe was born. So! Let’s talk about a few pasta tips that will really take this pasta from a 9 to a 10.

How to cook tagliatelle pasta

One of the greatest food tragedies is overcooked pasta. And so often when a recipe calls for cooking pasta in water then transferring it to a saucepan to finish cooking, less experienced cooks tend to overcook in the water, fearing their pasta will end up being hard as rock if they don’t.

What I’ve found is that if you’re cooking tagliatelle in boiling water and finishing it in a sauce, 6 minutes is a pretty perfect time to boil your pasta. Then once it’s in the saucepan, aim to cook it for 3-5 minutes more. The heat in the saucepan is different from that in the boiling water, so this additional time in the pan won’t leave your pasta overcooked. In fact, it should be perfectly al dente.

In addition! You’ll want to make sure your sauce in the saucepan is hot, hot, hot before adding in your pasta. If the sauce is just warm, it’s going to bring down the temperature of your pasta, leading to having to cook the pasta for longer, and thus overcooking the pasta. So get that sauce bubbling pre-pasta 🙂

Alright onto this Broma curated Holiday Gift Set! I’ve put together some of my favorite DeLallo products in this “dinner party” gift set, just perfect for the chef in your life.

It’s truly dinner party in a box, complete with Pitted Castelvetrano Olives, Pepper Jack Cheese (not pictured), Sopressata, and Artichoke Bruchetta to make an epic cheese and charcuterie board, then Tagliatelle Nest Pasta and a Pomodoro Fresco Creamy Vodka Sauce for the main course. All that’s missing is a bottle of wine and a few friends!

This set comes in a lovely gift box, so all you have to do is wrap and gift to your favorite foodie.

Grab your Broma curated Dinner Party Collection here, and happy gifting!!

• Author: Sarah | Broma Bakery

Herby Mushroom Tagliatelle with Brown Buttered Sage, Goat Cheese, and Pine Nuts

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• Author: Sarah | Broma Bakery

Units: USM

Ingredients

• 1 package DeLallo Tagliatelle Nest Pasta (8.8 oz)
• 4 tablespoons unsalted butter
• 8 oz small shiitake mushrooms, cleaned well and roughly chopped
• 2 tablespoons fresh sage leaves, whole
• 2 teaspoons fresh thyme, chopped
• 2 large cloves garlic
• 1/2 cup white wine
• 1/2 cup chicken stock
• 1/2 cup grated parmigiano reggiano
• salt and pepper to taste
• 4 oz goat cheese, crumbled
• 1/4 cup toasted pinenuts

Instructions

1. Bring a large pot of water to a boil. Salt the water liberally with about 3 tablespoons of salt.
2. Once at a roaring boil, add in pasta and cook for 6 minutes. Pasta will not be fully cooked, as you’ll continue to cook it later on. Strain pasta and set aside while you cook your mushrooms. 
3. In a large saucepan over medium heat, melt the butter until fragrant, about 1 minute. Add in sage leaves, cooking for an additional minute. The butter should be lightly browned at this point, and the sage soaking up some of that butter 🙂
4. Add in mushrooms, thyme, and garlic and, stirring constantly, cook until the mushrooms are golden and glossy, about 5 minutes. If your mushrooms are looking dry at any point, add in 1 more tablespoon of butter. 
5. Deglaze your pan with white wine, then allow to cook for 1 minute to remove some of the alcohol. Add in chicken stock, tagliatelle, and parmigiano, tossing everything to combine. Cook for 3-5 minutes, until the sauce thickens and looks creamy.
6. Remove from heat and season to taste with salt and pepper. Toss with goat cheese and pine nuts and serve! 

This post is sponsored by DeLallo. All text and opinions are 100% my own. Thank you for continuing to support the brands who help make Broma possible!