herby buttered wild mushroom tagliatelle pasta.

This quick and easy pasta dish is perfect for a tasty weeknight meal  

Prep time 10 minutes

Cook time 20 minutes

Total time 30 minutes

Servings 6 servings


  • 3/4 pound tagliatelle or other long cut pasta
  • 2 tablespoons extra virgin olive oil
  • 1 pound mixed wild mushrooms
  • kosher salt and pepper
  • 6 tablespoons butter
  • 2 cloves garlic cloves, smashed
  • 1 cup fresh basil, roughly chopped
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon fresh chopped sage
  • 3/4 cup dry white wine
  • 2 tablespoons fresh lemon juice
  • 8 ounces burrata cheese
  • 1/4 cup shaved manchego cheese


  1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain.
  2. Meanwhile, heat the olive oil in a large skillet over high heat. When the oil shimmers, add the mushrooms and season with salt and pepper. Cook undisturbed for 5 minutes or until golden, stir and continue cooking until the mushrooms are caramelized, 3-5 minutes. Reduce the heat to medium. Add the butter, garlic, half of the basil, the thyme, and sage. Cook, stirring occasionally until the garlic is caramelized and fragrant, about 5 minutes.
  3. Slowly add the wine and then the lemon juice and bring to a simmer over medium heat. Stir the pasta into the sauce and season with salt and pepper. Cook for 3-5 minutes until warmed through. Remove from the heat and stir in the remaining basil, discard the garlic cloves.
  4. Divide among bowls and break the burrata over top each bowl. Top with manchego and herbs for garnish. Serve immediately.