Creamy Taleggio and Mushroom Pasta
There’s a moment when the pan releases a soft, buttery perfume of sautéed mushrooms and garlic, and the entire kitchen seems to sigh. That’s the moment this Creamy Taleggio and Mushroom Pasta claims you: earthy crimini and shiitake mushrooms browned to nutty perfection, a silky sauce of heavy cream and melted Taleggio that clings to ribboned pasta, and a final crack of black pepper that wakes up every forkful. The texture is luxuriously smooth, the taste is an indulgent balance of umami and cream, and the aroma invites everyone to gather around the stove.
This dish is comfort on a plate—perfect for a quiet weeknight when you want something special without fuss, a cozy weekend dinner for two, or a small dinner party where you want to impress without spending the entire evening in the kitchen. If you love rich, cheese-forward plates, you might also enjoy these Creamy Cheddar Herb Ritz Cracker Sandwiches for a snackable follow-up.
At a Glance
- Prep Time: 15 minutes
- Cook Time: 25 minutes (mushrooms take about 15 minutes; sauce and pasta overlap)
- Total Time: 40 minutes
- Servings: 4 generous portions
- Difficulty Level: Easy–Intermediate (basic sautéing and sauce assembly)
Nutrition Highlights
Nutrition per serving (approximate; recipe yields 4 servings):
- Calories: ~965 kcal
- Protein: ~32 g
- Carbohydrates: ~92 g
- Fat: ~52 g
- Fiber: ~3.8 g
- Sodium: ~500 mg (varies with added salt and brands of cheese)
These estimates were calculated using standard nutrient values from USDA FoodData Central and represent approximate amounts—actual values will vary based on specific product brands and pasta type. For more clinically framed dietary advice, trusted sources like the USDA and Mayo Clinic provide guidance on portion sizes and macronutrient balance.
Why You’ll Love It
- Irresistible flavor and aroma: Browned mushrooms and melted Taleggio build a deeply savory, slightly tangy profile that’s both comforting and sophisticated.
- Great for gatherings: It scales well and looks elegant on the table, so you can spend time with guests rather than fussing over last-minute details.
- Quick enough for weeknights: With only about 40 minutes from start to finish, it’s an achievable treat on busier evenings.
- Texture contrast: Meaty mushrooms and a velvety sauce cling to pasta for a truly luscious mouthfeel.
- Seasonal appeal: Excellent in autumn and winter when mushrooms are at their tastiest—and ideal for holiday menus that call for something a little luxurious.
Step-by-Step Instructions
Ingredients
- 2 cups crimini mushrooms, sliced
- 1 cup shiitake mushrooms, sliced (stems removed)
- 3 tbsp salted butter
- 1 pound (454 g) pasta (pappardelle, fettuccine, or tagliatelle recommended)
- 2 tsp fresh garlic, minced
- 1 cup heavy cream
- 3/4 cup whole milk
- 8 oz (227 g) Taleggio cheese, cubed
- 1/2 tsp freshly ground black pepper (plus more for serving)
- 1/4 cup grated Parmesan cheese
- Kosher salt, to taste
Optional ingredients and substitutions
- For extra herb aroma: 1 tsp fresh thyme or 1 tbsp chopped chives (stir in at finish)
- Lighter: Substitute half-and-half for heavy cream (texture will be slightly thinner)
- Gluten-free: Use 1 lb gluten-free pasta (adjust cooking time)
- Vegan: Use vegan butter, full-fat oat or soy cream, and a vegan melting cheese or cashew cream + nutritional yeast for umami
- Protein add-ins: Sliced grilled chicken, sautéed shrimp, or crispy pancetta
Method (numbered steps)
- Prepare mushrooms: Clean and slice the crimini and shiitake mushrooms. Remove shiitake stems and slice caps.
- Boil water: Bring a large pot of salted water to a rolling boil for the pasta.
- Sauté mushrooms: In a large skillet over medium heat, melt the butter. Add the sliced mushrooms and cook, stirring often, until they are softened, browned, and have released and reabsorbed their juices—about 12–15 minutes. Avoid overcrowding the pan so they brown rather than steam.
- Cook pasta: Drop your pasta into the boiling water and cook according to package instructions for al dente. Reserve 1 cup pasta cooking water before draining.
- Add garlic: Stir the minced garlic into the mushrooms and cook until fragrant, about 1–2 minutes (watch carefully to avoid burning).
- Build the sauce: Stir the heavy cream and milk into the mushroom pan. Bring the mixture to a gentle simmer.
- Melt Taleggio: Reduce heat to low and stir in the cubed Taleggio, freshly ground black pepper, and grated Parmesan until melted and smooth. Taste and season with kosher salt as needed. The sauce should be creamy and slightly thickened.
- Combine pasta and sauce: When the pasta is cooked, drain and add it to the pan with the sauce along with 1/2 cup of the reserved pasta water. Toss to combine.
- Finish and adjust: Stir over low heat until the sauce becomes velvety and coats the pasta, about 1–2 minutes more. If the sauce is too thick, add more pasta water a tablespoon at a time. If too thin, simmer a minute to concentrate.
- Serve: Plate immediately and top with extra cracked black pepper and a sprinkle of Parmesan if desired.
Practical tips
- Avoid overmixing once pasta is in the sauce—gentle tossing preserves sauce texture.
- Taste and adjust seasoning after the cheese melts; Taleggio adds saltiness.
- Keep heat low when melting Taleggio to prevent oil separation.
- Use pasta water—its starch is the secret to a silky, cohesive sauce.
Best Pairings
- Wine: A medium-bodied white like Chardonnay or a light red such as Pinot Noir pairs nicely.
- Vegetables: Serve alongside a crisp arugula salad with lemon vinaigrette to cut richness.
- Bread: A rustic baguette or garlic bread for mopping up sauce.
- Beverage: For a cozy pairing, a warm herbal tea or Americano-style coffee after the meal can be lovely.
- Sides: Roasted root vegetables or a simple green vegetable (blanched broccolini) provide balance.
Storage Instructions
- Room temperature: Do not leave pasta at room temperature for more than 2 hours (bacterial growth risk).
- Refrigeration: Store cooled leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently to avoid graininess.
- Freezer: This cream-based dish can be frozen, but texture may change—freeze in airtight containers for up to 1 month. Thaw overnight in the refrigerator before reheating.
Reheating tip: Reheat over low heat in a skillet with a splash of milk or reserved pasta water to restore creaminess. Microwave reheating works but add a little liquid and heat gently in short bursts.
Chef’s Advice
- Choose the right pasta shape: Broad ribbons like pappardelle or tagliatelle hold creamy sauces beautifully. Short shapes with ridges (rigatoni) also work well.
- Brown mushrooms well: Color equals flavor—get a good sear on mushrooms without crowding the pan.
- Temperature control: Melt Taleggio over low heat to keep the sauce silky; high heat can cause oils to separate.
- Salt cautiously: Because Taleggio and Parmesan are salty, season at the end so you don’t over-salt.
- Finish with acid: A squeeze of lemon or a few drops of good white wine vinegar at the end brightens the dish against the richness.
Creative Twists
- Mushroom-forward vegan: Replace butter with olive oil, use cashew cream (soaked cashews blended with water), and stir in 2 tbsp nutritional yeast and a vegan melting cheese for that signature velvet.
- Protein boost: Fold in sliced, pan-seared chicken breasts or quick-cooked shrimp for a heartier main.
- Herb and truffle: Stir in 1 tsp truffle oil and finish with chopped parsley or thyme for a restaurant-style upgrade.
- Lighter version: Use half-and-half instead of heavy cream, reduce butter to 1 tbsp, and choose whole-wheat pasta for more fiber.
- Add greens: Fold in baby spinach or wilted kale at the end for color and a nutritional lift.
Common Questions & Answers
Q: Can I use other cheeses if I can’t find Taleggio?
A: Yes—Fontina or young Asiago melt well and offer similar creaminess. Blend with a touch of mascarpone to mimic Taleggio’s buttery, slightly tangy profile.
Q: My sauce split when I added the cheese. How do I fix it?
A: Remove the pan from high heat and whisk in a tablespoon or two of cold milk or a splash of pasta water gradually to re-emulsify. Next time, melt cheeses on low heat.
Q: Can I make this ahead for a party?
A: You can prepare the mushroom base and sauce up to a day ahead and reheat gently, then finish by tossing with freshly cooked pasta right before serving.
Q: Is this suitable for a low-calorie diet?
A: This is an indulgent, high-calorie dish due to cream and Taleggio. For a lighter version, reduce cream, use part-skim milk, or increase mushroom-to-pasta ratio.
Q: How do I prevent mushy mushrooms?
A: Don’t overcrowd the pan; cook mushrooms in a single layer if possible and let them brown before stirring.
Conclusion
If this Creamy Taleggio and Mushroom Pasta has you craving more rich, cheese-forward comfort food, you can compare techniques and inspiration with the classic take on this pairing from For The Perfect Bite’s Creamy Taleggio and Mushroom Pasta, or explore a slightly different regional approach in the Pasta et Al Mushroom and Taleggio Sauce. Try the recipe, leave a comment about your tweaks, and share photos—I love seeing how readers make recipes their own.
Print
Creamy Taleggio and Mushroom Pasta
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
An indulgent pasta dish featuring earthy crimini and shiitake mushrooms paired with a silky sauce of heavy cream and melted Taleggio, perfect for a cozy dinner or entertaining guests.
Ingredients
- 2 cups crimini mushrooms, sliced
- 1 cup shiitake mushrooms, sliced (stems removed)
- 3 tbsp salted butter
- 1 pound (454 g) pasta (pappardelle, fettuccine, or tagliatelle recommended)
- 2 tsp fresh garlic, minced
- 1 cup heavy cream
- 3/4 cup whole milk
- 8 oz (227 g) Taleggio cheese, cubed
- 1/2 tsp freshly ground black pepper (plus more for serving)
- 1/4 cup grated Parmesan cheese
- Kosher salt, to taste
Instructions
- Prepare mushrooms: Clean and slice the crimini and shiitake mushrooms. Remove shiitake stems and slice caps.
- Boil water: Bring a large pot of salted water to a rolling boil for the pasta.
- Sauté mushrooms: In a large skillet over medium heat, melt the butter. Add the sliced mushrooms and cook, stirring often, until they are softened and browned, about 12–15 minutes.
- Cook pasta: Drop your pasta into the boiling water and cook according to package instructions for al dente. Reserve 1 cup pasta cooking water before draining.
- Add garlic: Stir the minced garlic into the mushrooms and cook until fragrant, about 1–2 minutes.
- Build the sauce: Stir the heavy cream and milk into the mushroom pan. Bring the mixture to a gentle simmer.
- Melt Taleggio: Reduce heat to low and stir in the cubed Taleggio, freshly ground black pepper, and grated Parmesan until melted and smooth. Season with kosher salt as needed.
- Combine pasta and sauce: When the pasta is cooked, drain and add it to the pan with the sauce along with 1/2 cup of the reserved pasta water. Toss to combine.
- Finish and adjust: Stir over low heat until the sauce becomes velvety and coats the pasta, about 1–2 minutes more. Adjust sauce consistency as needed.
- Serve: Plate immediately and top with extra cracked black pepper and a sprinkle of Parmesan if desired.
Notes
For a lighter version, use half-and-half instead of heavy cream and whole-wheat pasta for more fiber.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 965
- Sugar: 5g
- Sodium: 500mg
- Fat: 52g
- Saturated Fat: 30g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 92g
- Fiber: 3.8g
- Protein: 32g
- Cholesterol: 120mg
