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Photo of Creamy mushroom tagliatelle by WW

Creamy mushroom tagliatelle

PersonalPoints™ per serving
Total Time
25 min
10 min
15 min
Smother ribbons of pasta with a creamy mushroom sauce for a mouth-watering meat-free meal.


Egg pasta

300 g, (tagliatelle)

Brown onion

1 medium, finely chopped


2 clove(s), crushed


200 g, thinly sliced

Reduced-fat evaporated milk

375 ml


1 tbs

Extra light sour cream

¼ cup(s), (60ml)

Fresh flat-leaf parsley

2 tbs, finely chopped

Oil spray

1 x 3 second spray(s)


  1. Cook the pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain and return pasta to pan.
  2. Meanwhile, lightly spray a medium saucepan with oil and heat over medium heat. Add onion and cook, stirring, for 3–5 minutes or until softened. Add mushrooms and 1 tablespoon of water. Cook, stirring, for 2– 3 minutes or until mushrooms are tender. Add the garlic and cook for 30 seconds.
  3. Blend ¼ cup (60ml) of the evaporated milk with the cornflour in a small bowl. Add remaining evaporated milk to mushroom mixture and stir until heated through. Stir in cornflour mixture. Cook, stirring, for 5 minutes until sauce boils and thickens. Add sour cream and stir until heated through.
  4. Add mushroom mixture to the pasta and toss gently to combine. Serve seasoned with freshly ground black pepper and sprinkled with parsley.