Who says a pasta dish has to have meat to be satisfying? This Mushroom Tetrazzini with Tagliatelle proves that mushrooms and cream can bring all the flavor without needing to pull out the meat. If you're a fan of quick and easy recipes that don't skimp on taste, this one's for you.
1 tablespoon extra virgin olive oil (EVOO)
2 tablespoons butter
1 pound white mushrooms, thinly sliced
2 tablespoons fresh thyme, finely chopped
Salt and pepper
1 large shallot, finely chopped
3-4 large cloves garlic, finely chopped or grated
1/4 cup dry sherry or Marsala
1 cup heavy cream
Freshly grated nutmeg, to taste
About 1 cup freshly grated Parmigiano Reggiano cheese, plus some to pass at table
1 pound egg tagliatelle or fettuccine
1 cup frozen organic peas, defrosted
Flat leaf parsley, finely chopped, for garnish
Bring a large pot of water to a boil for the pasta.
Heat the EVOO and butter in large skillet over medium heat. Add the mushrooms and thyme and cook to tender, stirring occasionally, until lightly browned, 10-12 minutes. Season the mushrooms with salt and pepper, then add the shallot and garlic. Sauté for another 4-5 minutes, then deglaze the pan with the sherry or Marsala. Stir in the cream and bring to a bubble, then reduce the heat to low and simmer. Season with nutmeg. When the pasta is just about done, turn off the heat and stir in the cheese, a couple of handfuls. Cover and reserve.
Cook the pasta to al dente. Reserve 1 cup starchy cooking liquid, then drain the pasta and return it to the hot pot along with the peas. Add 1/2 cup of the cooking liquid and the mushroom sauce and toss to combine, 1-2 minutes. Add more water as necessary to coat the pasta evenly.
Serve in shallow bowls topped with parsley and pass more cheese at the table.
