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Tagliatelle with Portobellos and Chive Ricotta
In this hearty vegetarian dish, an umami-rich mushroom sauce combines with tarragon-tossed tagliatelle pasta. Red miso and mild portobellos ground the flavors in earthy richness that contrasts well with a finishing spoonful of chive-seasoned ricotta cheese. Tagliatelle is an egg noodle similar in shape to fettuccine, but with a finer texture and richer flavor. We used dried tagliatelle, which is sold bundled in nests. Refer to the package directions for cooking times.
4
Servings
Tip
Don't forget to scrape off the gills from the undersides of the mushroom caps. If left, the gills give the sauce a murky appearance.
30 minutes
Ingredients
-
1
cup whole-milk ricotta cheese
-
¼
cup finely chopped fresh chives
Directions
-
01In a small bowl, whisk together the ricotta, chives and ¼ teaspoon each salt and pepper. Set aside. In a large pot, bring 4 quarts of water to a boil. Add the pasta and 2 tablespoons salt and cook until al dente. Reserve 2 cups of the cooking water, drain the pasta and return it to the pot. Add 1 tablespoon of the butter and ½ cup of the reserved cooking water; toss to coat.
Reviews
June 11, 2026
Wonderfully Decadent Pasta Dinner!
This recipe is a keeper, despite taking almost an hour from start to finish. Totally decedent, even with sauteing the portobellos in only 1 tablespoon butter along with a little olive oil, and skipping the OO drizzle. Hubby just about licked his plate.
June 6, 2022
Milk Street’s Finest!!
This is my go-to week day meal, we have made it countless times. The umami from the miso is delicious.
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I wish I loved this but, sadly I did not. The RED MISO is too strong- it overtook the entire dish and I only added 1/2 the suggested amount. Before adding that every component individually was phenomenal- I would make it again without the RED MISO or perhaps try it with white MISO instead.