Wild Mushroom and White Bean Tagliatelle… Rich and flavorful tagliatelle pasta with seared wild mushrooms, balsamic vinegar, white beans and fresh herbs. Easily made dairy free and vegan for a surprisingly simple meal. Perfect for any night of the week!
How to Make Wild Mushroom and White Bean Tagliatelle
Start by choosing the best ingredients you can find. This recipe is pretty simple, so wild mushrooms, really fresh herbs, high quality olive oil and balsamic vinegar will go a long way. I used a blend of chanterelles, oyster and morels.
Before getting started on the mushrooms, make the pasta. The key here is salting the water heavily with kosher salt. Think salty like the sea! This is going to deepen the other flavors in the dish. Once your pasta is cooked al dente, drain and toss with a good amount of olive oil so it doesn’t stick together.
On to the mushrooms: Searing the mushrooms in a dry skillet before adding any oil or vinegar helps draw out the moisture and develop a delicious browned exterior. This should take about 6 minutes over medium high heat. Once the mushrooms have taken on some color, reduce the heat and and add in a few tablespoons of olive oil and balsamic vinegar. Since there’s no butter in this recipe, a good fruity olive oil really carries the dish.
Along with the oil and vinegar, add a finely chopped shallot and a few minced garlic cloves to the pan. These aromatics take just a few minutes to soften, so have your white beans and herbs ready. I used cannellini beans and a mix of fresh oregano, thyme and rosemary. Remember to salt as you go!
Let everything cook together for a couple minutes more. At this point the mushrooms should be softened and caramelized, the aromatics should be soft and your kitchen should smell amazing. Use some tongs to add the pasta and give everything a toss. If the dish seems dry at all, add another drizzle of olive oil. Serve warm and enjoy!
What to Serve with Wild Mushroom Tagliatelle
I love serving this wild mushroom tagliatelle with some freshly ground black pepper and a light side of arugula. Ricotta is optional, but highly recommend. To keep it dairy free, I actually used my easy vegan ricotta recipe and it was perfect. It’s super rich and creamy, but still a lighter than traditional ricotta because it’s made from tofu! It’s also packed with protein so that’s a bonus. If you do eat dairy, regular ricotta is great, maybe some grated parmesan too.
More Pasta Recipes to Try:
- Vegan Spinach Artichoke Pasta with Crispy Shallots
- Creamy Pumpkin Gnocchi
- Kale Pesto Pasta with Lemony Meatballs
- Miso Butter Pasta with Sweet Corn
- One Skillet Pesto Chicken and Orzo