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Homemade Tagliatelle with Herbed Brown Butter Mushroom Sauce

Homemade Tagliatelle With Herbed Brown Butter Mushroom Sauce. A simple homemade tagliatelle pasta that’s only THREE ingredients, tossed with mushrooms sautéed in the best-ever brown butter sauce that’s made with sage, basil, thyme, oregano, and parsley! It’s so easy to make, but oh so impressive and absolutely delicious. If you’re in need of a delicious homemade pasta for the Fall, you NEED to make this Mushroom Tagliatelle! Every bite is buttery, herby, slightly nutty, and truly roll-your-eyes-back delicious.

food, homemade tagliatelle with herbed brown butter mushroom sauce

Homemade Tagliatelle With Herbed Brown Butter Mushroom Sauce. A simple homemade tagliatelle pasta that’s only THREE ingredients, tossed with mushrooms sautéed…

Jump To

  • About The Recipe
  • Reasons You Will Love This Mushroom Tagliatelle
  • Equipment Needed
  • Ingredients
  • How To Make Homemade Tagliatelle with Brown Butter Herbed Mushroom Sauce
  • How To Store
  • Substitutions
  • Expert Tips
  • Homemade Tagliatelle With Herbed Brown Butter Mushroom Sauce

About The Recipe

Dinnertime just got interesting again with this homemade tagliatelle!

Honestly, this is such a simple, but flavorful dish that I cannot get enough of. It’s full of flavor, actually filling, and loaded with mushrooms. I mean, can it get ANY better?

My mom came up with this dish the other day after we had some leftover pasta dough the other day and had nothing to do with it. Honestly, all we had in the fridge was a big box of mushrooms that were in some definite need of using.

Then, we went to our garden and grabbed literally one of EVERY herb we have.

We were hungry and in need of dinner. So, we tossed some fresh pasta in a pot of water, made a browned butter sauce, added the mushrooms and herbs, tossed it all together and…literal magic was created.

It’s such a simple meal, but so delicious.

food, homemade tagliatelle with herbed brown butter mushroom sauce

overhead shot of pasta with mushrooms, cheese, and basil on top, on wood board with fork dug into pasta.

The best part? This pasta not only is SUPER easy, but it’s so impressive and really fun to make.

Whether you’re in need of a delicious bowl of pasta for a weekend dinner or have company coming over and need something that everyone will love, you’ve got the perfect recipe.

Reasons You Will Love This Mushroom Tagliatelle

  • Homemade. Pasta.
  • Full of flavor and perfect for fall!
  • A brown butter sauce!!!
  • Herby, buttery, nutty, earthy, and so delicious.
  • A real crowd pleaser.
  • The perfect dinner to make for any and every occasion.

food, homemade tagliatelle with herbed brown butter mushroom sauce

close up of mushroom tagliatelle.

Equipment Needed

  • Mixing Bowls

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

For The Pasta:

  • All-Purpose Flour
  • Large Eggs
  • Egg Yolks
  • Salt

food, homemade tagliatelle with herbed brown butter mushroom sauce

flour, beaten eggs, and salt on marble surface.

For The Sauce:

  • Salted Butter
  • Baby Bella Mushrooms
  • Sage
  • Basil
  • Oregano
  • Thyme
  • Parsley

food, homemade tagliatelle with herbed brown butter mushroom sauce

sliced mushrooms, butter, and herbs on marble surface.

How To Make Homemade Tagliatelle with Brown Butter Herbed Mushroom Sauce

Step 1: Make pasta

In a medium bowl, combine flour, salt, eggs, and egg yolks. Mix Well.

Turn out onto lightly floured surface. Knead dough until it becomes smooth and elastic, adding more flour if necessary.

Wrap in plastic wrap and let rest for 20 minutes.

food, homemade tagliatelle with herbed brown butter mushroom sauce

pasta dough wrapped in plastic wrap on marble surface.

Step 2: Roll out dough

Divide dough in half. Form dough into a rectangle.

Set pasta machine to 0. Run dough through machine.

food, homemade tagliatelle with herbed brown butter mushroom sauce

thick piece of dough being fed into pasta machine.

Turn horizontally. Fold left side in, being careful to line up top edge of dough. Repeat with right side. Run through dough rollers. Repeat this process 3 or 4 times, until dough has straight edges.

Change setting to 1 and pass the pasta through the rollers. Repeat for settings 2 through 7, flouring dough as necessary.

food, homemade tagliatelle with herbed brown butter mushroom sauce

thin sheet of pasta dough being fed through pasta machine.

Step 3: Cut

Cut the dough into workable lengths, about 12″ long. Use a sharp knife, pizza cutter, or pastry cutter to cut dough into ¼ inch wide strips.

Flour generously on both sides. Stack pieces and roll into a nest. Set aside while you cut the next sheet.

Step 4: Make sauce

In a large skillet or dutch oven, heat butter over low heat until melted. Continue to cook on low heat, stirring occasionally, until butter separates and the milk solids turn golden brown.

Add mushrooms and herbs. Cook until the mushrooms have released their juices, about 5-6 minutes.

Step 5: Mix

Cook pasta for 2 minutes.

food, homemade tagliatelle with herbed brown butter mushroom sauce

cooked tagliatelle in large pot of water.

Use tongs to remove pasta from cooking liquid and place in pan with sauce. Toss gently.

How To Store

This mushroom tagliatelle is best eaten as soon as it’s made. If there are any leftovers, it can be stored in the fridge in an airtight container for 2-3 days. Since it’s a browned butter sauce, it does get greasy when re-heated, which is why we do not recommend making more than you need.

Substitutions

  • You can use any blend of mushrooms that you like for this recipe!
  • If you don’t have all the herbs, you can use the ones listed that you do have. It may have less flavor, but it will still be delicious!
  • Store-bought pasta can be used for this recipe.

Looking for more recipes like this? Here are a few you may like: Butternut Squash Ravioli, Zucchini Lasagna, Garlic Butter Shrimp Scampi, Four Cheese Mac and Cheese

food, homemade tagliatelle with herbed brown butter mushroom sauce

mushroom tagliatelle on wood board with basil and thyme around and grated cheese.

Expert Tips

  • When the dough is done kneading, it should be very smooth!
  • Use a small piece of dough to clean the pasta machine before starting.
  • Keep any dough you’re not working with wrapped in plastic.
  • When rolling out the dough, flour the dough you’re working with generously to keep it from sticking to the pasta machine or itself!
  • If you don’t have a pasta machine, the dough can be rolled out with a rolling pin to about ¼” thick.
  • Depending on your cooktop, you may need to brown the butter at a higher temperature!
  • If the pasta starts to dry out before its cooked, the cook time may need to be adjusted.

When you make this Homemade Tagliatelle with Herbed Brown Butter Mushroom Sauce, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

food, homemade tagliatelle with herbed brown butter mushroom sauce

mushroom tagliatelle in large bowl with fork tucked under pasta with cheese and fresh herbs on top.

Print

Homemade Tagliatelle With Herbed Brown Butter Mushroom Sauce

Buttery, nutty, and so delicious! This Homemade Tagliatelle With Herbed Brown Butter Mushroom Sauce is the perfect meal for lunch or dinner any time of year. Course Main CourseCuisine American Prep Time 45 minutesCook Time 27 minutesResting Time 20 minutesTotal Time 1 hour 32 minutes Servings 4 Calories 659kcal Author Traci

Equipment

Ingredients

Pasta

  • cups all purpose flour
  • ¾ teaspoons salt
  • 2 large eggs, beaten
  • 2 large egg yolks, beaten

Sauce

  • 1 cup salted butter
  • 4 cups sliced baby bella mushrooms
  • 1 teaspoon chopped fresh sage
  • 1 teaspoon chopped fresh basil
  • 1 teaspoon chopped fresh oregano
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh parsley

US Customary – Metric

Instructions

Pasta

    In a medium bowl, combine flour, salt, eggs, and egg yolks.

    Mix well.

    Turn out onto lightly floured surface.

    Knead dough until it becomes smooth and elastic, adding more flour if necessary.

    Flatten into a disc.

    Wrap in plastic wrap.

    Set aside to rest for 20 minutes.

    Divide dough in half.

    Form dough into a rectangle.

    Set pasta machine to 0.

    Run dough through machine.

    Turn horizontally.

    Fold left side in, being careful to line up top edge of dough.

    Repeat with right side.

    Run through dough rollers.

    Repeat this process 3 or 4 times, until dough has straight edges.

    Change setting to 1.

    Pass dough through rollers.

    Repeat for settings 2 through 7, flouring dough as necessary.

    Cut the dough into workable lengths, about 12″ long.

    Use a sharp knife, pizza cutter, or pastry cutter to cut dough into ¼ inch wide strips.

    Flour generously on both sides.

    Stack pieces.

    Roll into a nest.

    Set aside while you cut the next sheet.

    Repeat steps until all dough is used.

    While making sauce, bring a large pot of salted water to a boil.

Sauce

    In a large skillet or dutch oven, heat butter over low heat until melted.

    Continue to cook on low heat, stirring occasionally, until butter separates and the milk solids turn golden brown.

    Add mushrooms and herbs.

    Cook until the mushrooms have released their juices, about 5-6 minutes.

Putting It Together

    Cook pasta for 2 minutes.

    Use tongs to remove pasta from cooking liquid and place in pan with sauce.

    Toss gently.

    Serve immediately.

Notes

Substitutions:

  • You can use any blend of mushrooms that you like for this recipe!
  • If you don’t have all the herbs, you can use the ones listed that you do have. It may have less flavor, but it will still be delicious!
  • Store-bought pasta can be used for this recipe.

  Expert Tips:

  • When the dough is done kneading, it should be very smooth!
  • Use a small piece of dough to clean the pasta machine before starting.
  • Keep any dough you’re not working with wrapped in plastic.
  • When rolling out the dough, flour the dough you’re working with generously to keep it from sticking to the pasta machine or itself!
  • If you don’t have a pasta machine, the dough can be rolled out with a rolling pin to about ¼” thick.
  • Depending on your cooktop, you may need to brown the butter at a higher temperature!
  • If the pasta starts to dry out before its cooked, the cook time may need to be adjusted.

Nutrition

Serving: 2cups | Calories: 659kcal | Carbohydrates: 40g | Protein: 12g | Fat: 51g | Saturated Fat: 31g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 307mg | Sodium: 846mg | Potassium: 442mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1711IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 3mg

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food, homemade tagliatelle with herbed brown butter mushroom sauce

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