Creamy Mushroom and Thyme Tagliatelle

Boil tagliatelle in salted water according to package directions.

Reserve ½ cup of pasta water before draining the pasta. Set aside the pasta.

Sauté the Mushrooms:

In a large skillet, heat olive oil or butter over medium heat.

Add the shallots and garlic. Cook for 2-3 minutes until soft and fragrant.

Add the mushrooms and thyme, seasoning with salt and pepper.

Sauté for 6-8 minutes, stirring occasionally, until the mushrooms are browned and tender.

Build the Sauce:

Pour in the white wine to deglaze the pan, scraping up any flavorful bits stuck to the bottom.

Let it simmer for a minute or two until the wine is slightly reduced.

Stir in the heavy cream and Parmesan cheese (if using).

Cook for another 2-3 minutes, allowing the sauce to thicken slightly.

Combine & Serve:

Add the cooked tagliatelle to the skillet, tossing to combine with the creamy mushroom sauce.

Add a splash of reserved pasta water to loosen the sauce and make it coat the noodles evenly.

Serve the pasta warm, garnished with fresh parsley or extra thyme and Parmesan if desired.

Serving and Storage Tips: