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I don’t know if it’s a bad thing, but I am in comfort food mode and this herby buttered wild mushroom tagliatelle pasta is about as comforting as it gets.
Although, who am I trying to kid? Aren’t I always in comfort food mode? Even my salads are about as comforting as a salad could be. Sorry not sorry.
With fall creeping in I’m feeling like the comforting recipes are probably a good thing. Going with it…and trust me you’ll want to go with it too, because this pasta is rather life changing. Kind of a bold thing to say, but it’s totally true. Hello to slowly cooked wild mushrooms with butter and all my garden herbs. It’s summer meets fall and I’m loving it.
So, what inspired this truly delicious, but yet totally simple and basic pasta?
Two things…
One: my overflowing herb garden that’s honestly the prettiest I have ever seen it. It’s the lushest it’s been all summer and bursting with some of my favorite herbs: basil, thyme, sage, rosemary, oregano, and plenty of edible flowers. My dad (who’s seriously the best, built me an entire green house outside my house). He basically aced the herb garden this year.
His tomatoes plants however? Well, they still look good, but there just a little on the wimpy side. There’s a lot of little, very green cherry tomatoes. We’re hoping they ripen up real fast because the temps are quickly dropping over here. Thank God for the new green house or the herb garden would be nonexistent.
Two: my sweet mom. Remember yesterday? How I told you guys that instead of spending Saturday night with friends…or you know, working like I so often do, I spent the night with my mom and littler sister. We made dinner and oatmeal chocolate chip cookies (straight out of the HBH cookbook). Saturday night’s buttered noodles…with all the basil was my main inspiration for this recipe.
A few things you should know about my mom and littler sister.
One, they live off of carbs. No joke. Bread and pasta are their two main food groups…well technically that’s just one food group. Okay, these days they are also loving their fruit smoothies, but if all else fails, give them a loaf of fresh bread and they would happily live off that for days.
Two, they are rather bland eaters, meaning anything with butter and flakey Maldon salt is really their favorite.
And three? Basil is the number one green on their plate. Last night Asher was down at the barn helping me with a Halloween shoot. Afterwards she decided to make an “appetizer” by wrapping pomegranate arils in basil leaves. She thought it was the greatest!
Can anyone relate?
After seeing their serious love for dinner that night, which was literally noodles, salted butter, and about two cups of fresh garden basil leaves, I decided to make a slightly fancier version with caramelized golden mushrooms and herbs.
It may not have only three ingredients, but it is delicious. And I LOVE that I was able to use so many of the herbs from my garden…which obviously makes this pasta a garden pasta, which makes it healthy…ish.
RIGHT.
As mentioned, the mushrooms are slowly cooked until they are caramelized and deep golden. Cooking the mushrooms slowly and allowing them to caramelize, literally turns them into something resembling candy, and makes every bite of this pasta so good. Once the mushrooms are a deep golden, it’s time to add the herbs. I used a mix of fresh basil, thyme and sage, then a little garlic, and plenty of butter. Cook that all together until fragrant. Add some white wine (yes, wine), lemon juice, and your pasta. Continue cooking to allow the pasta to absorb some of the sauce, then plate it up and EAT.
Full warning? Stopping at one bowl is nearly impossible. Sometimes it’s the simplest of things that are truly so awesome…as my mom tells me…often.
Oh, and did I mention that there’s a ball of fresh burrata cheese and grated manchego involved too?!
And now you see it, right…simple and delish!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Your Thursday night needs this pasta…plus, a glass of wine. You are so welcome. K, bye.
delicious!!!!!!
Thank you Heidi! xTieghan
Hello
would a little honey drizzled over this be good!?
i’m making this tomorrow- looks amazing
Honey would be delicious! Love that idea! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Made this recipe Wednesday night, and all I can say is….Yum! Yum!
Great weeknight meal and was so comforting for the raining, cold night in California.
This one is going into my “go to” file for easy, yummy recipes.
I am so glad you enjoyed this! Thank you so much Diane!
I never comment on recipes, but I just finished making this and it was AMAZING for a snowy evening. So glad I stumbled on this on Pinterest. Can’t wait to see what other recipes you have 🙂
Thank you so much Bobbi!
Hi,
Thank you for the lovely recipe!
I was wondering if the butter could be substituted with coconut oil, and cheeses with nut milk (creating a creamy texture? Vegan cheese is impossible to find where I am) So I can create a vegan dish out of it?
Let me know your thoughts.
Thanks!
HI! I am not sure as I have not tried the recipe this way. I would just omit the cheese and use coconut oil. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s 🙂
This was great – pretty easy too! I didnt have white wine or cooking wine so I substituted with some chicken broth. Still great.
Thank you Kate!
this shits whack
I am so sorry you feel that way. I hope you enjoy some other recipes on my blog!
I made this last night. The only change I made was cooking a pound of ground chicken on the side and mixing it in at the end. We both loved it–my boyfriend took leftovers to work for lunch. Thank you so much for sharing this recipe!
I am so glad you both loved this! Thank you Tara!
Ooooh My gosh!! Love Pasta – Love Mushrooms!! The mushrooms look so delicious and amazing ?? Yum!
Thank you so much Liv!!
Well…it’s hot as blazes here in the Lone Star State ~ but I made this scrumptious dish for me, myself, & I tonight ?
Added some roasted chicken to it (delish!))
Thanks again for knocking it out of the park, Tieghan⚾⚾⚾
I am so glad you liked this!! Thank you Krsity!
Wild mushrooms + herbs + tagliatelle?! So much yum. It’s starting to get cooler where I am and I cannot wait to make this dish for dinner. Perfect 😉
YES! So perfect for cooler weather! I hope you love this Kristi!
YUM this was definitely a favorite! I always know it’s a winner when I’m dreaming about the leftovers. Mushrooms are definitely the best.
That is so great! Thanks Libby?
It’s starting to get chilly in Ontario, and this is exactly the kind of dish that I’ve been craving lately. Lots of cheese, mushrooms and garlic? Yes, please!
YES! I’m loving these kind of recipes for cooler weather as well! I hope you love this, thank you!
Made for dinner tonight. Picky son said it was good within asking him if he liked it!
That is so amazing! I am so glad you and your son loved this dish Kim!!