When mushrooms are in season, this velvety pasta dish sings with woodsy, savory flavor. We'll be using Morelli's organic salmon-hued tagliolini as the foundation, its delicate strands the perfect match for lush porcini and meaty shiitake mushrooms sautéed in thyme-infused cream.
Ingredients
- 8 oz Morelli Organic Salmon Tagliolini
- 3 tbsp butter, divided
- 1 shallot, diced
- 12 oz mixed mushrooms (shiitake, oyster, cremini), sliced
- 2 cloves garlic, minced
- 2 sprigs fresh thyme
- 1 cup heavy cream
- 1⁄4 cup freshly grated Parmesan, plus more for serving
- Chopped Italian parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup pasta water, then drain pasta.
- Meanwhile, melt 2 tbsp butter in a large skillet over medium-high heat. Add shallots and mushrooms and cook for 5 minutes until softened. Add garlic and cook 1 minute more.
- Reduce heat to medium, add thyme sprigs and heavy cream. Simmer for 5 minutes until thickened. Stir in Parmesan.
- Add cooked pasta and toss vigorously 1-2 minutes until fully coated in creamy mushroom sauce, adding reserved pasta water to thin if needed.
- Finish with remaining 1 tbsp butter, extra Parmesan, and chopped parsley. Serve warm.
The Star Ingredient: Morelli's Organic Tagliolini
This artisanal pasta combines the subtle flavors of salmon with the earthy fragrance of wheat germ for a deliciously distinct noodle. Enriched with eggs from pasture-raised hens, the 8.8 oz pack delivers a rich, silky texture and added nutrition. As part of Morelli’s specialty regional Tuscan pastas, this salmon tagliolini stands out through its signature flavor, exceptional smoothness, and Tuscan-inspired quality.
The delicate salmon essence makes this pasta perfect for pairing with lighter sauces - buttery emulsions, olive oil and herbs that complement rather than compete, allowing the distinctive salmon noodle to shine. For best enjoyment, dress simply and savor. Shop this product online!
Image from La Cucina Italiana