Name: Mushroom and Spinach Tagliatelle
Prep time: 12 min
Cook time: 22 min
Total time: 38 min
Yield: 4
Cuisine: Italian
Ingredients: 400 g bronze-die tagliatelle or pappardelle; 500 g mixed wild mushrooms, torn or sliced; 200 g baby spinach; 80 g European-style salted butter, divided; 4 large garlic cloves, very thinly sliced; 150 ml (⅔ cup) dry white wine; 200 ml heavy cream; 100 g Parmigiano Reggiano, microplaned; 50 g pine nuts, toasted; 2 tsp fresh thyme leaves; Zest of 1 large lemon + 1 tbsp juice; ½ cup reserved pasta water (plus extra); Sea salt & lots of freshly cracked black pepper; ¼ cup chopped flat-leaf parsley; Optional: white truffle oil or chili flakes

Wide ribbons of bronze-die tagliatelle are tossed with butter-browned mixed mushrooms, tender baby spinach, a light white-wine cream sauce, garlic, fresh thyme, lemon zest, and a blizzard of Parmigiano Reggiano. Finished with toasted pine nuts and cracked pepper, this is the green, earthy pasta you’ll crave weekly.

Why You’ll Love This Recipe

This is the pasta that makes you close your eyes and sigh. The mushrooms are nutty and golden, the spinach melts into silky ribbons, the sauce is rich yet bright with lemon and wine, and the bronze-die tagliatelle grabs every drop like it was born for this dish. It’s ready in 22 real minutes, vegetarian, easily vegan, naturally sophisticated, and tastes like something from a countryside trattoria in Umbria. One bowl and you’ll immediately add it to your permanent rotation.

Yield: serves 4

Mushroom and Spinach Tagliatelle

Silky bronze-die tagliatelle with golden wild mushrooms, wilted spinach, garlic, white wine, cream, Parmesan, and lemon – pure elegance.

Prep Time 12 minutes

Cook Time 22 minutes

Additional Time 4 minutes

Total Time 38 minutes

Ingredients

400 g bronze-die tagliatelle or pappardelle
500 g mixed wild mushrooms, torn or sliced
200 g baby spinach
80 g European-style salted butter, divided
4 large garlic cloves, very thinly sliced
150 ml (⅔ cup) dry white wine
200 ml heavy cream
100 g Parmigiano Reggiano, microplaned
50 g pine nuts, toasted
2 tsp fresh thyme leaves
Zest of 1 large lemon + 1 tbsp juice
½ cup reserved pasta water (plus extra)
Sea salt & lots of freshly cracked black pepper
¼ cup chopped flat-leaf parsley
Optional: white truffle oil or chili flakes

Instructions

Bring 6 quarts water to a rolling boil. Salt aggressively (3 tbsp).
While water heats, toast pine nuts: dry small pan over medium, shake constantly 4–5 minutes until deep golden. Immediately transfer to bowl.
Heat your widest sauté pan (14-inch) over high for 90 seconds. Add 60 g butter. When foaming, add ALL mushrooms in one layer. Do NOT stir for 4 full minutes — let them sear golden.
Toss mushrooms, season with ½ tsp salt, cook another 4 minutes until deeply browned and liquid gone. Push to edges.
Drop tagliatelle into boiling water. Set timer for exactly 7 minutes.
Add remaining 20 g butter + garlic to center. Cook 45–60 seconds until pale golden. Pour in white wine — sizzle! Scrape up every brown bit and reduce by two-thirds (2 minutes). Add thyme.
Add ALL baby spinach — it will look like a mountain, but wilts in 30 seconds. Toss until just wilted.
Remove pan from heat. Pour in cold cream + lemon juice. Stir. Reserve 2 cups pasta water. Using tongs, transfer pasta directly into pan (water clinging is perfect). Add ¾ cup pasta water + ALL Parmesan in 3 batches while tossing vigorously off heat. Sauce will turn glossy silk. Add more water if needed.
Remove from heat again. Add lemon zest, half the pine nuts, parsley, cracked pepper, and one final 1 tsp raw butter. Toss gently. Let rest in warm pan 4 minutes — sauce thickens perfectly.
Twirl into warmed bowls, top with remaining pine nuts, extra Parmesan, more pepper, and optional truffle oil. Serve immediately with chilled Verdicchio and pure happiness.

Notes

Fridge: Up to 3 days

Reheat gently on stove with splash of cream/water — never microwave

Freezer: Not ideal (spinach texture suffers)

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 376Total Fat 14gSaturated Fat 3gUnsaturated Fat 10gCholesterol 135mgSodium 153mgCarbohydrates 43gFiber 7gSugar 5gProtein 17g

The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Use bronze-die tagliatelle or pappardelle — the rough texture is non-negotiable.
Wilt spinach in the mushroom pan — no extra pot, maximum flavor.
Reserve 2 full cups pasta water — starchy gold.
Add cream OFF heat first — prevents curdling.
Toast pine nuts in the mushroom butter — double flavor.
Finish with raw butter + lemon zest AFTER cheese — restaurant gloss trick.
Microplane the Parmesan — powdery texture melts instantly.

Ingredients Notes

Tagliatelle: 400 g bronze-die (Setaro, Rustichella d’Abruzzo, or De Cecco)
Mixed mushrooms: 500 g total — 250 g cremini, 150 g shiitake, 100 g oyster/maitake
Baby spinach: 200 g pre-washed — wilts in 30 seconds
European butter: 80 g total (82–84% fat)
White wine: 150 ml crisp Sauvignon Blanc
Pine nuts: 50 g toasted until deep golden
Parmesan: 100 g 24-month Parmigiano Reggiano, microplaned fresh