Garlic Parsley Tagliatelle

The same beloved garlic and parsley dough as our linguini, cut into a wider tagliatelle ribbon for a heartier bite. A great match for cream sauces, mushrooms, or a simple brown butter toss.

Net weight: 10 oz (283 g) Cooking time: Approximately 12 minutes for al dente

Mushroom Garlic Tagliatelle

A rich, earthy pasta ready in about 25 minutes. Serves 3–4.

Ingredients

• 1 package Garlic Parsley Tagliatelle

• 8 oz cremini mushrooms, sliced

• 3 tablespoons butter

• 2 cloves garlic, minced

• 1/2 cup heavy cream

• 1/4 cup grated parmesan

• Fresh thyme, to taste

Instructions

1. Cook the tagliatelle according to the package directions above; reserve 1/2 cup pasta water before draining.

2. Meanwhile, melt the butter in a large skillet over medium-high heat. Add the mushrooms in a single layer and cook, undisturbed, 3–4 minutes until browned, then stir and cook 2 more minutes.

3. Add the garlic and thyme, cooking 30 seconds until fragrant, then stir in the cream and simmer 2 minutes.

4. Add the drained pasta to the skillet along with the parmesan and a splash of pasta water, tossing until the sauce coats the noodles.

5. Serve immediately with extra parmesan.