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Homemade Roasted Mushroom Truffle-Style Tagliatelle (no alcohol) photo

Roasted Mushroom Truffle-Style Tagliatelle (no alcohol)

This Roasted Mushroom Truffle-Style Tagliatelle is elegant, easy, and packed with earthy, umami flavors and a hint of luxurious truffle oil.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz Tagliatelle Pasta fresh or dried
  • 2 cups Mixed Mushrooms cremini, shiitake, and oyster, sliced
  • 2 tablespoons Olive Oil divided
  • 2 cloves Garlic minced
  • 1/2 cup Vegetable Broth low-sodium
  • 1 teaspoon Truffle Oil
  • 1/4 cup Parmesan Cheese grated
  • Salt and Pepper to taste
  • Fresh Parsley chopped, for garnish

Equipment

  • Large pot
  • Baking sheet
  • Large skillet
  • Colander
  • Cheese grater
  • Sharp knife
  • Cutting board
  • Wooden spoon or tongs

Method
 

  1. Preheat your oven to 400°F (200°C). Toss sliced mixed mushrooms with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 15-18 minutes, stirring halfway, until golden and caramelized.
  2. Bring a large pot of salted water to a boil. Cook tagliatelle until al dente, about 7-9 minutes. Reserve 1/4 cup pasta water, then drain.
  3. Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Sauté minced garlic for 1-2 minutes until fragrant but not browned.
  4. Add vegetable broth to skillet and simmer for 3-4 minutes to reduce slightly. Stir in roasted mushrooms, coating them with the broth.
  5. Add drained tagliatelle to the skillet and toss gently, adding reserved pasta water a tablespoon at a time if dry, to create a silky sauce.
  6. Remove skillet from heat. Drizzle in truffle oil and toss to combine. Sprinkle grated Parmesan cheese and mix gently. Season with salt and pepper to taste.
  7. Plate the tagliatelle and garnish generously with chopped fresh parsley. Serve immediately.

Notes

  • Use a variety of mushrooms for more complex, earthy flavors.
  • Roasting mushrooms enhances their umami and adds caramelized depth.
  • Use truffle oil sparingly as it's quite potent and can overpower the dish.
  • For a creamier sauce, add a splash of plant-based cream or milk during sauce reduction.
  • Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with added broth to prevent drying.