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Creamy Mushroom Tagliatelle
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- 8 ounces tagliatelle or long pasta such as linguine
- ½ onion small, diced
- 8 ounces mushrooms brown or white, sliced
- 1 tablespoon olive oil
- 2 cloves garlic minced
- ½ cup white wine
- 1 ⅓ cup heavy cream
- 4 ounces cream cheese
- ½ cup Parmesan cheese grated, divided
- salt and pepper to taste
- fresh parsley for garnish
Cook pasta according to package instructions. Drain, reserve 1 cup of pasta water.
In a large skillet, saute onion and mushrooms in olive oil until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
Add the wine to deglaze and loosen any bits off the pan and simmer until the wine has almost evaporated, about 3-4 minutes.
Add the cream and cream cheese and stir until smooth. Simmer 5 minutes or slightly reduced and thickened. Stir in the pasta and half of the parmesan cheese. Toss to combine adding a little bit of the reserved pasta water if needed (you may not need all of it). Season with salt and pepper to taste.
Garnish with remaining cheese and parsley if desired.
Saturated Fat: 20g
Vitamin A: 1198IU
Vitamin C: 3mg
This recipe was featured on BestRecipeFinder.
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