If you’re after something cosy, creamy, and on the table in under 30 minutes, this creamy mushroom and spinach tagliatelle has you sorted. It’s simple enough for a weeknight but has that rich, silky sauce feel you’d expect from something a bit more special. Mushrooms bring a savoury, earthy base, garlic lifts everything, and the spinach wilts into the sauce for a bit of greenery that doesn’t feel like a chore.
The creaminess comes together quickly with just a few ingredients, and the ribbons of tagliatelle soak it all up beautifully. It’s meat-free but properly satisfying—one of those throw-it-together dinners that feels far fancier than it is. Add a bit of Parmesan on top, maybe a crack of black pepper, and you’re golden.
Love mushrooms? You might also like my Easy Rustic Mushroom Masala…full of warming spices and perfect for a cosy night in.
🍴 Tools You’ll Need
Non-Stick Frying Pan – A pan like this gives you a nice even sear on the mushrooms and makes cleanup easy.
Pasta Pot with Strainer Lid – A pot like this is great for boiling pasta and draining it without fuss.
Microplane Grater – Grate Parmesan finely and evenly with a microplane like this one.
Garlic Press – Save time (and your fingers) by using a garlic press like this for prepping cloves fast.
Creamy Mushroom Tagliatelle with Spinach
Ingredients
- 180 g tagliatelle
- 1 tbsp olive oil
- 1 small shallot or ½ onion finely chopped
- 2 garlic cloves finely chopped or grated
- 200 g mushrooms sliced (chestnut or button work well)
- 100 ml double cream
- 50 ml pasta water reserved
- 1 large handful baby spinach
- 25 g grated Parmesan plus extra to serve
- Salt and freshly ground black pepper
- Optional: knob of butter for extra richness
Instructions
- Bring a pan like this of salted water to the boil and cook the tagliatelle until al dente, according to the packet instructions.
- While the pasta cooks, heat the olive oil in a large frying pan over medium heat.
- Add the chopped shallot and cook for 2–3 minutes until softened.
- Stir in the garlic and cook for another minute until fragrant. You can chop the garlic or save time using a garlic press like the one.
- Add the mushrooms and sauté for around 5 minutes, until browned and softened.
- Pour in the cream and stir to coat the mushrooms. Simmer gently for 2 minutes.
- Add the spinach and let it wilt into the sauce.
- Drain the pasta, reserving a splash of the water.
- Toss the pasta into the sauce, adding a bit of pasta water to loosen if needed.
- Stir in the Parmesan and season well with salt and black pepper. A microplane like this will give you perfect fluffy parmesan.
- Serve hot with extra cheese on top and a twist of pepper.
Top Tips for this Creamy Mushroom Tagliatelle
Use a mix of mushrooms for more depth of flavour…chestnut, oyster, or even a few wild ones work brilliantly.
Don’t skip the pasta water, a splash helps create a silky sauce that clings to the tagliatelle.
Go easy on the salt at first: Parmesan is salty, so always taste before adding more.
Short on cream? Crème fraîche or mascarpone can work as swaps, giving a slightly tangy twist.
Add butter for richness: Stir in a small knob of butter at the end for an extra glossy, velvety finish.