Ingredients

For the Pasta

• 7 oz tagliatelle
• 5 to 7 oz mushrooms, sliced
• 1 medium red onion, thinly sliced
• 3 garlic cloves, thinly sliced
• 2 packed cups baby spinach
• 4 to 5 tablespoons sun-dried tomatoes, chopped (or 1 tablespoon tomato paste)
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• 1 1/2 cups heavy cream or half-and-half
• 3/4 cup vegetable stock or chicken stock
• Salt and black pepper, to taste

For Serving

• Freshly grated Parmesan cheese
• Chili oil, for drizzling

Instructions

1. Add everything to the pan

Place the tagliatelle, sliced mushrooms, red onion, garlic, baby spinach, and sun-dried tomatoes into a deep sauté pan or wide pot.

Try to spread the pasta out as much as possible instead of leaving it in one tight pile. This helps it cook more evenly and keeps the noodles from sticking together.

2. Season and add the liquids

Sprinkle in the Italian seasoning, paprika, salt, and black pepper. Pour in the cream and stock.

The liquid does not need to completely cover everything, but it should come close. The pasta will soften as it cooks, and you’ll be stirring it through the sauce.

3. Cook covered

Set the pan over medium heat and bring the liquid to a gentle simmer. Cover and cook for about 10 minutes, stirring every few minutes.

As the pasta softens, gently move it around with tongs or a wooden spoon so the noodles cook evenly and pick up the sauce. If the pan starts looking dry before the pasta is tender, add a small splash of stock or water.

4. Let the sauce thicken

Remove the lid and simmer for another 1 to 2 minutes, stirring often, until the sauce looks creamy and glossy.

The sauce may seem slightly loose at first, but it will continue to thicken as it sits. If it gets too thick, loosen it with a splash of stock, water, or cream.

5. Finish and serve

Taste and adjust with more salt and black pepper if needed. Serve warm with freshly grated Parmesan and a drizzle of chili oil over the top.

Notes

Use a wide pan if you have one. It gives the pasta more room to cook evenly and helps the sauce reduce better.

Mushrooms release moisture as they cook, so don’t worry if the pan looks a little crowded at first. They’ll soften down into the sauce.

If using heavy cream, keep the heat at a gentle simmer rather than a hard boil so the sauce stays smooth.

For a stronger mushroom flavor, let the mushrooms sit at the bottom of the pan for a minute or two before stirring once the pasta has softened. This helps them pick up a little color and deeper flavor.

Serving Ideas

This creamy mushroom tagliatelle is rich enough to serve on its own, but it also works well with garlic bread, a simple green salad, roasted chicken, or grilled shrimp. For extra freshness, finish with chopped parsley or a little lemon zest right before serving.