Creamy Mushroom Tagliatelle with Smoked Paprika: 25-Minute Autumn Pasta

Mushrooms are at their best in autumn, and this creamy mushroom tagliatelle makes the most of them. Inspired by mushroom stroganoff, the sauce combines golden mushrooms, sour cream and a hint of smoked paprika for a rich, comforting pasta that is on the table in around 25 minutes. It is vegetarian, budget-friendly and perfect for busy weeknights.

Ingredients (serves 4)

• 400g Lubella Tagliatelle
• 2 jars Familex Sliced Mushrooms, drained (or 400g fresh chestnut mushrooms, sliced)
• 1 onion, finely chopped
• 3 garlic cloves, crushed
• 30g butter + 1 tbsp oil
• 1 tsp Cosmin Smoked Paprika
• 200g Jana Śmietana 18% Sour Cream
• 150ml vegetable stock
• 1 tsp mustard (optional)
• A handful of chopped fresh parsley or 1 tbsp dried Bodrum Parsley
• Salt, black pepper and grated hard cheese to serve

How to make creamy mushroom tagliatelle

1. Cook the pasta. Boil the tagliatelle in well-salted water according to the pack instructions. Reserve a mugful of pasta water before draining.
2. Brown the mushrooms. Meanwhile, heat the butter and oil in a large frying pan. Add the mushrooms and fry over a high heat until golden – don't stir too often.
3. Add the aromatics. Lower the heat, add the onion and cook for 5 minutes, then stir in the garlic and smoked paprika for 1 minute.
4. Make the sauce. Pour in the stock and mustard and simmer for 2 minutes. Take the pan off the heat and stir in the sour cream (this stops it splitting).
5. Combine. Toss the drained tagliatelle through the sauce, adding splashes of pasta water until glossy.
6. Serve. Season well and finish with parsley, black pepper and grated cheese.

Tips for the creamiest mushroom pasta

• Don't boil the sour cream – add it off the heat for a smooth sauce.
• Use the pasta water – its starch helps the sauce cling to every ribbon.
• Add protein: stir in strips of fried kabanos or smoked ham for a meaty twist.

Mushroom tagliatelle FAQs

Can I use fresh mushrooms instead of jarred?

Yes – chestnut, button or wild mushrooms all work. Fry them until they release their liquid and turn golden.

Can I make it vegan?

Swap the butter for oil and use a plant-based cream alternative in place of sour cream.

What other pasta can I use?

Fettuccine, pappardelle or fusilli all work well.

Shop the pantry: stock up on pasta, mushrooms, sour cream and spices from our online grocery store and make this cosy autumn pasta tonight.