This Creamy Mushroom Tagliatelle Pasta is quick and easy to make, full of flavor and absolutely delicious. It makes a filling and satisfying meal and is perfect for lunch or dinner. Usually white sauce is made with all purpose flour but in this recipe I have substituted all purpose flour with whole wheat flour and believe me, there was not much difference. The tagliatelle pasta (tagliatelle is a traditional type of pasta from Italy) combined with the creamy sauce and mushrooms was simply divine. Today we will learn how to make creamy mushroom pasta following this easy recipe with step wise pictures.
Clean mushrooms and chop it. Check out how to clean mushroom here if you are new to cleaning mushrooms.
Finely chop onion and garlic.
Keep all the ingredients needed ready.
In a large pot, bring plenty of water to boil with a little salt.
Add the pasta, stir and continue to boil.
Cook for 7-9 minutes until just tender (al dente). Reserve 4-5 tbsp of water, drain the rest of the water and set the pasta aside.
Heat butter in a saucepan, add onions, garlic and cook until it turns transparent.
Add chopped mushrooms and cook on medium heat until mushrooms are tender.
Add whole wheat flour and cook for another 2 minutes or until the rawness of the flour goes.
Lower the heat and gradually add milk, little at a time, stirring constantly until the sauce is smooth without lumps.
Add grated cheese, pepper powder, dried basil, oregano and salt needed.
(Wow! Look at the creamy sauce below. My mouth is watering just typing this!)
Add the cooked pasta along with needed reserved water and simmer for another 2 minutes.
Serve hot immediately topped with additional cheese, if desired (strongly recommended).
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