Creamy Mushroom Tagliatelle

Ingredients

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

Steps

1. 1

   Cook pasta according to package instructions. Drain, reserve 1 cup of pasta water.

2. 2

   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.

3. 3

   Add the wine to deglaze and loosen any bits off the pan and simmer until the wine has almost evaporated, about 3-4 minutes.

4. 4

   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.

5. 5

   Garnish with remaining cheese and parsley if desired.