Description
This Creamy Taleggio and Mushroom Pasta is a decadent, rich dish that combines the earthy flavors of sautéed mushrooms with the creamy and tangy Taleggio cheese. Perfect for a cozy dinner, it’s a comforting and indulgent pasta dish that will please any cheese lover!
Ingredients
Scale
- 12 oz (340g) pasta of your choice (fettuccine, pappardelle, or spaghetti work well)
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 lb (450g) mixed mushrooms, sliced (button mushrooms, cremini, or shiitake)
- 2 cloves garlic, minced
- 1/2 cup white wine (optional)
- 1/2 cup heavy cream
- 6 oz (170g) Taleggio cheese, rind removed and cubed
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley or thyme for garnish (optional)
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente (usually about 8-10 minutes). Drain the pasta, reserving 1/2 cup of the pasta cooking water. Set aside.
- Sauté the Mushrooms:
- In a large skillet, heat olive oil and butter over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until they release their moisture and become golden brown, about 8-10 minutes.
- Add the minced garlic and cook for another 1-2 minutes, until fragrant. Season with salt and pepper to taste.
- Deglaze the Pan:
- If using white wine, pour it into the skillet with the mushrooms and allow it to simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pan. This will add extra flavor to the sauce. If not using wine, skip this step.
- Make the Creamy Sauce:
- Reduce the heat to low. Add the heavy cream to the skillet with the mushrooms and stir to combine.
- Gradually add the cubed Taleggio cheese and stir until it melts into the sauce, creating a creamy, smooth texture.
- Add the grated Parmesan cheese and stir until fully combined. If the sauce is too thick, add some of the reserved pasta cooking water to thin it out to your desired consistency.
- Combine the Pasta and Sauce:
- Add the cooked pasta to the skillet and toss to coat the pasta in the creamy mushroom and Taleggio sauce. If needed, add more pasta water to help coat the pasta evenly.
- Serve:
- Plate the pasta and garnish with fresh parsley or thyme, and extra Parmesan cheese if desired. Serve immediately while the sauce is hot and creamy.
Notes
- Taleggio is a soft, creamy cheese with a tangy flavor that works perfectly in this dish, but you can substitute it with other soft cheeses like Brie or Camembert if needed.
- For an extra savory flavor, you can add a splash of truffle oil or sprinkle some crushed red pepper flakes for heat.
- This dish pairs wonderfully with a crisp white wine like Pinot Grigio or Chardonnay.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of the dish
- Calories: 560
- Sugar: 6 g
- Sodium: 950mg
- Fat: 31g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 85mg