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
Made this Wild Mushroom Tagliatelle? Tag @wandering_chickpea on Instagram to be featured in my stories and follow along on Pinterest for more delicious recipes!
Wild Mushroom and White Bean Tagliatelle
Rich and flavorful tagliatelle pasta with seared wild mushrooms, balsamic vinegar, white beans and fresh herbs. Simple, dairy free and easily made vegan.
Ingredients
- 1/2 lb tagliatelle or other long cut pasta
- 10 oz mixed wild mushrooms, sliced
- 4 tbsp olive oil, divided
- 2 tbsp balsamic vinegar
- 1 shallot, minced
- 2 garlic cloves, minced
- 1/4 cup fresh herbs (thyme, rosemary, sage
- and/or oregano), chopped
- 1 cup canned white beans, drained and rinsed
- Salt and freshly ground black pepper
- Arugula and ricotta for serving (see notes for vegan)
Instructions
- Bring a large pot of heavily salted water to a boil. Cook the tagliatelle al dente according to the package directions. Drain and toss with 1 tbsp olive oil to prevent sticking.
- Heat a large skillet over medium high heat. Add the mushrooms and sear for 5-8 minutes until most of the moisture has cooked off and they begin to brown.
- Reduce the heat slightly and add the olive oil, balsamic vinegar, shallot, garlic and a generous pinch of salt. Sauté for another 2-3 minutes or until fragrant.
- Stir in the white beans and herbs. Cook until heated through and taste for salt, adding more as needed. Toss with the cooked tagliatelle and serve with freshly ground black pepper, a light arugula salad and a few dollops of ricotta if desired.
Notes
To make this recipe dairy free and vegan, try this quick vegan ricotta recipe!
Nutrition Information:
Yield:
3Serving Size:
1Amount Per Serving: Calories: 518Total Fat: 23gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 38mgSodium: 331mgCarbohydrates: 61gFiber: 8gSugar: 5gProtein: 19g
All nutritional info is an estimation
