Ingredients

The following ingredients have 4 Servings
  • 8 ounces tagliatelle (or long pasta such as linguine)
  • ½ onion (small, diced)
  • 8 ounces mushrooms (brown or white, sliced)
  • 1 tablespoon olive oil
  • 2 cloves garlic (minced)
  • ½ cup white wine
  • 1 ⅓ cup heavy cream
  • 4 ounces cream cheese
  • ½ cup Parmesan cheese (grated, divided)
  • salt and pepper (to taste )
  • fresh parsley (for garnish)

Instruction

  • Cook pasta according to package instructions. Drain, reserve 1 cup of pasta water.
  • In a large skillet, saute onion and mushrooms in olive oil until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
  • Add the wine to deglaze and loosen any bits off the pan and simmer until the wine has almost evaporated, about 3-4 minutes.
  • Add the cream and cream cheese and stir until smooth. Simmer 5 minutes or slightly reduced and thickened. Stir in the pasta and half of the parmesan cheese. Toss to combine adding a little bit of the reserved pasta water if needed (you may not need all of it). Season with salt and pepper to taste.
  • Garnish with remaining cheese and parsley if desired.