Creamy Mushroom & Taleggio Pasta

Creamy, comforting, and just a little bit indulgent, this Mushroom & Taleggio Pasta is the kind of dish that turns a simple dinner into something special. Buttery mushrooms meet a splash of white wine and melt-in-your-mouth Taleggio for a sauce that’s elegant without being fussy.

It’s the kind of dish you can pull together on a weeknight but still serve proudly at a dinner party, especially with a chilled glass of Pinot Grigio on the side.

Ingredients:

• 1 lb (450g) tagliatelle or rigatoni

• 2 tbsp butter or olive oil

• 2 cups cremini or mixed mushrooms, sliced

• 2 cloves garlic, minced

• Splash (¼ cup) dry white wine

• ½ cup heavy cream

• 150–200g Taleggio, rind removed, cubed

• ¼ cup reserved pasta water

• Fresh parsley

• Fresh cracked black pepper

• Sea salt

How to Cook:

• Cook pasta in well-salted water. Reserve ¼ cup pasta water before draining.

• Sauté mushrooms in butter over medium-high heat until golden and slightly caramelized.

• Add garlic and cook 30 seconds.

• Deglaze with white wine and let reduce slightly.

• Lower heat. Stir in cream and warm gently.

• Add Taleggio and stir off heat until silky and melted.

• Toss in pasta + a splash of pasta water to loosen and gloss the sauce.

• Finish with parsley and cracked pepper.

• Enjoy with a glass of Italian Pinot Grigio!