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Tagliatelle Pasta with Mussels and Mushrooms

Silky tagliatelle tossed in a garlicky wine sauce
Mussels and golden mushrooms shine with lemon and parsley
Bold, savory, and comforting—ready in every comforting bite

dinner ⏱ 35 min 550 kcal / portion 55.0 g carbs / portion (estimated) glutenmolluscs

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Tagliatelle Pasta with Mussels and Mushrooms
v6 · rb0e705f985 20260727Z1751 225 g mussel 55 g mushroom 8.9 g olive oil 1 tbsp white wine pepper to taste 🔪 scrub and debeard mussels 🍳 sauté mushrooms until golden brown 🍳 boil salted water and cook tagliatelle until al dente; drain and reserve pasta water 🍳 heat olive oil and sauté garlic with red pepper flakes 🍳 simmer white wine to reduce slightly 🍳 steam mussels with lid until opened return mushrooms and add cooked mussels to sauce 🍳 toss in tagliatelle and reserved pasta water to coat; heat through 🍽 garnish with chopped parsley and squeeze lemon; serve immediately Tagliatelle with Mussels 🎉 150 g tagliatelle pasta salt to taste 1 piece garlic red pepper flake to taste parsley to taste lemon to taste tagliatelle pasta, salt garlic, red pepper flake pepper parsley, lemon
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Preparation steps

  1. scrub and debeard mussels
  2. sauté mushrooms until golden brown
  3. boil salted water and cook tagliatelle until al dente; drain and reserve pasta water
  4. heat olive oil and sauté garlic with red pepper flakes
  5. simmer white wine to reduce slightly
  6. steam mussels with lid until opened
  7. return mushrooms and add cooked mussels to sauce
  8. toss in tagliatelle and reserved pasta water to coat; heat through
  9. garnish with chopped parsley and squeeze lemon; serve immediately

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