This easy mushroom tagliatelle was inspired by a similar dish I ate in Rome and is so quick and easy to make at home using just a few simple ingredients. It combines portobello mushrooms with garlic, chilli and olive oil to create an easy pasta dish that comes together in just 15 minutes yet is so delicious and full of flavour.
If you are anything like me, you enjoy cooking and preparing a homecooked meal, but life leaves you feeling tired and uninspired at the end of the day. When that happens, it’s great to have a recipe like this one that is comforting and quick to put together, all while still feeling like you took care to prepare a delicious dinner.
This mushroom tagliatelle has quickly become a regular at my house since I first started making it about 8 years ago. It’s something I can reach for when I need something comforting but still quick and easy, and I am sure it will be the same at yours.
This simple mushroom pasta is also perfect for feeding guests. Simply add the pot of pasta to the centre of the table with a side salad and maybe a loaf of crusty no-knead bread and let everyone help themselves.
Recipe Inspiration
This recipe was inspired by one I ate on my first trip to Italy. It was the second last day of the trip and my husband and I sat down for dinner at a restaurant in Rome. My eyes were instantly drawn to a mushroom pasta dish.
I cannot tell you the name of the restaurant, I cannot even remember the name of the dish. All I can tell you was the dish highlighted the flavour of the beautiful tagliatelle pasta and the mushrooms, and was dressed with olive oil, garlic and a hint of chilli. Simple but wonderful.
This seems to be a variation on a traditional roman pasta dish of spaghetti aglio e olio which translates to spaghetti with garlic and oil.
Key Ingredients
This mushroom tagliatelle needs just a handful of ingredients, which apart from the mushrooms are usually in the pantry already.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Egg tagliatelle pasta – you can really use any pasta you like, but as this recipe has very minimal ingredients, I think it’s worth it to buy a good quality egg pasta.
- Portobello mushrooms – I like portobello mushrooms for this pasta as they are rich and meaty in flavour but you can substitute with any you prefer. Swiss brown mushrooms, or a combination of mixed varieties would work well.
- Garlic – add as much as you like here really, there aren’t rules.
- Chili flakes – just a little bit gives a little heat to the dish. You can omit however if you prefer.
- Fresh parsley – adds a little extra freshness and flavour to the pasta.
- Olive oil – use a good quality extra virgin olive oil that is full bodied, with a robust taste for the best flavour as this is used to dress the pasta to finish.
Variations
Vegan option – if you want this recipe to be suitable for a vegan diet, use a regular dry tagliatelle instead of egg pasta.
Add bacon – If I have some in the fridge, I will often add some diced bacon and cook it along with the mushrooms. It adds so much flavour and pairs perfectly with the mushrooms.
Step-By-Step Instructions
This easy recipe almost comes together in the one pan, the pasta itself is just cooked separately before being combined.
Step 1: Cook the pasta. Bring a large pot of well-salted water to the boil and cook the pasta according to packet instructions until al dente. Before draining, make sure to reserve ½ cup of the pasta cooking water as we need this to make the sauce.
Step 2: Cook the mushrooms. While the pasta is cooking, heat 2 tablespoons of olive oil in a large frying pan over high heat. Add the sliced mushrooms and cook, stirring regularly, for 5–7 minutes or until the mushrooms are soft, well browned, and reduced in size by about a third.
Step 3: Add the garlic and chilli flakes to the pan and cook for 30–60 seconds, stirring constantly, until fragrant.
Step 4: Combine everything together. Add the drained pasta and fresh parsley to the mushroom mixture. Drizzle over an additional 2 tablespoons of olive oil and toss well to combine. Add the reserved pasta water, a little at a time, tossing continuously, until the pasta is lightly coated in a silky sauce.
💡 The starchy reserved pasta water actually emulsifies when mixed with the olive oil and it ensures the pasta is coated with all the flavours and is not at all dry.
Step 5: Serve! Season with salt and pepper to taste. Serve immediately, garnished with extra fresh parsley if desired.
Recipe FAQs
Yes. Button, Swiss brown (cremini), oyster, or a mix of wild mushrooms all work well. I find meatier mushrooms like portobello do work best to give the pasta a richer flavour but use what you like here.
Yes. Just use your favourite gluten free pasta and cook it according to the packet instructions.
Long pasta like spaghetti, linguine, or fettuccine works well, but you can also use short shapes such as rigatoni or penne.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More easy pasta recipes:
Vegan Mac and Cheese
One Pot Creamy Tomato Chicken Pasta
Vegan Vodka Pasta
20 Minute Bow Tie Pasta
Mushroom Tagliatelle with Olive Oil and Garlic
Equipment
Ingredients
- 250 grams egg tagliatelle pasta
- 4 tablespoons olive oil divided
- 5 portobello mushrooms sliced
- 6-8 cloves garlic crushed
- ½ teaspoon chili flakes
- handful fresh parsley chopped
- ½ cup reserved pasta water
- salt and pepper
Instructions
- Bring a large pot of well-salted water to the boil. Cook the pasta according to packet instructions until al dente. Before draining, reserve ½ cup of the pasta cooking water, then drain the pasta and set aside.
- While the pasta is cooking, heat 2 tablespoons of olive oil in a large frying pan over high heat. Add the sliced mushrooms and cook, stirring regularly, for 5–7 minutes or until the mushrooms are soft, well browned, and reduced in size by about a third.
- Add the garlic and chilli flakes to the pan and cook for 30–60 seconds, stirring constantly, until fragrant.
- Add the drained pasta and fresh parsley to the mushroom mixture. Drizzle over an additional 2 tablespoons of olive oil and toss well to combine.
- Add the reserved pasta water, a little at a time, tossing continuously, until the pasta is lightly coated in a silky sauce.
- Season with salt and pepper to taste. Serve immediately, garnished with extra fresh parsley if desired
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
This recipe was first published in June 2019 and has been updated in 2025 with new photos and more helpful information. The recipe remains the same.
Robyn Jones says
What a wonderful light pasta dish. I completely agree with you about olive oil and also buy the good stuff when it’s on offer!
Sally says
It makes such a difference!
Alexandra @ It's Not Complicated Recipes says
This brings back such wonderful memories of Italy for me also!
Delicious, Sally! 🙂
Sally says
Glad to hear that Alexandra!
Sylvie says
Such a delicious looking dish, pasta are probably favourite food to make for dinner so this recipe is seriously calling my name right now!
Sally says
Thanks Sylive. Pasta is one of my favourite easy dinners too!