One-Pot Creamy Tagliatelle with Mushrooms and Sun-Dried Tomatoes

Ingredients

• 0.5 lb Dry tagliatelle nests (dry)
• 1 cup Baby Bella mushrooms (sliced)
• 2 cup Fresh baby spinach
• 0.25 cup Sun-dried tomatoes (chopped)
• 0.5 cup Heavy cream
• 3 tbsp Cream cheese (thick)
• 2 cup Chicken broth
• 3 Garlic (cloves)
• 0.5 White onion
• Dried oregano (to taste)
• Dried basil (to taste)
• Red chili flakes (to taste)
• Salt (to taste)
• Black pepper (to taste)

Steps

1. 1

   Layer the dry tagliatelle nests, sliced mushrooms, baby spinach, chopped sun-dried tomatoes, garlic, onion, and cream cheese in a single large skillet.

2. 2

   Pour the chicken broth and heavy cream over the ingredients in the skillet.

3. 3

   Season generously with dried oregano, dried basil, red chili flakes, salt, and pepper.

4. 4

   Simmer the mixture uncovered for approximately 12 minutes. The pasta will cook directly in the liquid, releasing starches that help build the sauce.

5. 5

   Once the liquid has reduced significantly, stir the mixture vigorously. This action incorporates the cream cheese and starchy liquid into a thick, glossy, high-saturation cream sauce.

6. 6

   Use tongs to lift and toss the pasta, ensuring every ribbon is coated in the sauce.

7. 7

   Serve immediately while the texture is at its peak silkiness.

Notes

This recipe relies on the starch from the pasta to thicken the sauce, so do not rinse the pasta. The 'liquid gold' texture refers to the starchy emulsion created by simmering everything in one pan.

Nutrition per serving

• main
• vegetarian
• one-pot
• pasta
• weeknight-dinner
• 15-minute-meal
• mushroom-pasta