Creamy Taleggio and Mushroom Pasta

Taleggio cheese and mushrooms are a match made in heaven. If you’ve never had taleggio before, it has a strong, funky aroma, but a mild, slightly tangy flavor. The texture, however, is the star. Inside the rind is a creamy, soft textured cheese that melts beautifully. The mild, buttery, fruity flavor of the cheese pairs wonderfully with the earthy, savory, nutty flavor of crimini and shiitake mushrooms. In this Creamy Taleggio and Mushroom Pasta, these flavors are paired in a smooth, creamy sauce and swirled though al dente pasta. It comes together quickly and easily, yet tastes rich and decadent. Paired with a crisp glass of Pinot Gris – it’s dinner perfection.

Summer is here and the weather is hot. But in my opinion, there’s never a bad time for a delectable bowl of pasta. And when it comes together in just over 30 minutes, any weeknight can feel like a special occasion. Plus, this is a perfect way to use any fresh mushrooms you find at farmer’s markets.

Also, I like to use any excuse I can find to eat Taleggio. Taleggio is a very old, traditional Italian cow’s milk cheese. It’s a bit like Brie, but definitely has its own personality of flavor. And it’s texture is divine.

Using a mix of crimini and shiitake mushrooms helps to add a really well-rounded savoriness to the dish that complements the creamy elements. These two mushroom types also differ ever so slightly in their textures, with the shiitakes adding a slightly irresistible chew.

So what’s in the pasta?

This dish has a pretty small list of ingredients, many of which you probably already have on hand. Cream, milk, butter, garlic, pasta, salt, and pepper are all you need in addition to the stars of the show – the mushrooms and cheeses. I like to use a little Parmesan cheese along with the taleggio because of the salty, nutty bite that it adds.

You can also really use any kind of pasta you want here. I prefer something sturdy that can stand up to the mushrooms and hold the sauce well, like rigatoni, penne rigate, or long ziti (what I used here). But really, any pasta will still taste delicious.

Putting the Creamy Taleggio and Mushroom Pasta together

This simple dish only requires a few simple steps. Set the table ahead of time so you can eat as soon as the dish is done, as that is when the sauce is the best.

We start by sautéing the mushrooms. This is important to cook off the excess water and start to concentrate the flavors. Once the mushrooms are cooked, it’s time to add in the minced garlic.

Waiting to add the garlic until the mushrooms are cooked helps keep the flavor strong and prevents it from getting to lost in the cream. Once the garlic is fragrant and slightly softened, it’s time to add in the milk and cream.

Looking for other pasta recipes? Try these:

Artichoke Ravioli with Dill Bechamel

Lemon-Basil Zucchini Pasta Salad

Creamy Caramelized Onion, Mushroom, and White Wine Chicken

Spaghetti Aglio e Olio with Burrata and Toasted Breadcrumbs

Bringing the sauce to a simmer at this point helps to infuse the mushroom and garlic flavors into the cream, while creating the perfect base in which to melt the cheese. Also, start cooking your pasta, depending on the cooking type for the type you chose.

We want to time it so that the pasta finishes cooking to a perfect al dente just as the sauce is ready for it.

Once the sauce is lightly simmering, its time to drop in the cheeses. Stirring as you go, the taleggio will melt into the milk and cream, forming a perfect, smooth, cheesy sauce. Be sure to let this process happen over low to medium-low heat. We want the cheese to melt gently and to keep the cream from scorching. This is a good time to stir in some freshly cracked black pepper and season to taste with salt.

Almost Done

When the cheese is fully melted and the pasta is cooked, its time to assemble the final dish! When draining your pasta, be sure to reserve a cup or so of pasta water. This extra starchy water will help finish the velvety sauce.

Stir the cooked pasta into the cheese sauce. Swirl in about 1/2 cup of the reserved pasta water and cook on low heat until the sauce finishes smoothing out, about 2 minutes. If the sauce is a little thick, add in the rest of the reserved pasta water. If it is too thin, allow it to simmer for a few minutes longer.

Finally, it’s time to scoop the pasta in to bowls, top with an extra crackle of black pepper, and serve.

I hope you love this Creamy Taleggio and Mushroom Pasta as much as I do! If you make this recipe, leave a comment and let me know what you thought or feel free to ask a question! I’d also love to see what you made! Tag me in your food pics @fortheperfectbite or use #fortheperfectbite on Instagram.