Description
This quick and flavorful pasta combines tender tagliatelle with caramelized wild mushrooms, garlic butter, balsamic vinegar, and creamy burrata. Finished with toasted pine nuts and fresh herbs, it’s an easy gourmet meal ready in about 15 minutes.
Ingredients
Scale
Pasta
- 9 ounces tagliatelle
- 11 ounces mixed wild mushrooms, roughly torn
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 teaspoon smoked paprika
- 1 teaspoon chili flakes, adjusted to taste
- 3 tablespoons balsamic vinegar
- 2 tablespoons unsalted butter
- 1 shallot, finely diced
- 3 garlic cloves, minced
For Serving
- Burrata cheese
- Toasted pine nuts
- Fresh thyme leaves (optional)
Instructions
- Prepare the Ingredients
- Before turning on the stove, clean the mushrooms thoroughly using a damp paper towel or mushroom brush.
- Tear larger mushrooms into bite-sized pieces to create texture throughout the finished dish.
- Finely dice the shallot and mince the garlic cloves.
- Measure and organize the remaining ingredients so everything is ready to go once cooking begins.
- Cook the Tagliatelle
- Bring a large pot of water to a rolling boil.
- Season the water generously with salt.
- Add the tagliatelle and cook according to package directions until al dente.
- The pasta should be tender while still retaining a slight bite.
- Drain the pasta thoroughly and set aside.
- If desired, reserve a small amount of pasta cooking water for adjusting the sauce later.
- Brown the Mushrooms
- Place a large nonstick skillet over high heat.
- Once the skillet is hot, add the mushrooms directly to the dry pan without oil.
- Cook for 6 to 8 minutes, stirring occasionally.
- The mushrooms will first release moisture into the pan.
- Continue cooking until that moisture evaporates and the mushrooms begin developing rich golden-brown edges.
- This process concentrates their flavor and creates a deeper, meatier taste.
- Season the Mushrooms
- Once the mushrooms begin to brown nicely, drizzle in the olive oil.
- Add the salt, black pepper, dried thyme, dried sage, smoked paprika, and chili flakes.
- Stir thoroughly to coat every piece.
- Continue cooking for another minute so the seasonings can bloom and become aromatic.
- Build the Sauce
- Pour the balsamic vinegar into the skillet.
- Immediately add the butter.
- Stir continuously as the butter melts into the balsamic vinegar.
- The mixture will create a glossy coating around the mushrooms and develop a rich sweet-savory flavor.
- Add the Aromatics
- Add the diced shallot and minced garlic.
- Cook for 1 to 2 minutes, stirring frequently.
- The shallot should soften slightly while the garlic becomes fragrant.
- Avoid cooking too long, as garlic can become bitter if overcooked.
- Toss with Pasta
- Add the drained tagliatelle to the skillet.
- Using tongs, gently toss everything together until the pasta is evenly coated with the balsamic mushroom mixture.
- If the sauce appears too thick, add a small splash of reserved pasta water and continue tossing until silky.
- Plate and Garnish
- Divide the pasta among serving bowls.
- Tear burrata into pieces and place it over the warm pasta.
- Sprinkle toasted pine nuts across the top.
- Finish with fresh thyme leaves if desired.
- Allow the burrata to soften slightly before serving so it blends into the pasta and creates a rich, creamy finish.
Notes
- Transfer leftovers to an airtight container and refrigerate for up to 4 days.
- Reheat gently in a skillet over medium-low heat.
- Add a small splash of water while reheating to loosen the sauce and restore its silky texture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
Nutrition
- Calories: 634 kcal
- Sugar: 7 g
- Sodium: 53 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 1 g
- Carbohydrates: 100 g
- Fiber: 6 g
- Protein: 19 g
- Cholesterol: 137 mg