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.