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Tagliatelle with Portobellos and Chive Ricotta

4 Servings

30 minutes

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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.




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


  • 1

    cup whole-milk ricotta cheese

  • ¼

    cup finely chopped fresh chives


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Lauren M.
October 31, 2022
I really enjoy this recipe! It is nice and savory
Sandie R.
October 11, 2022
Yummy umami filled dish!
This was a delicious dish with ample portions. I used baby Bellas, and mushroom powder instead of red fish. Definitely will be on repeat.
Sarah H.
September 24, 2022
Love this
We did it without the cheese and it was still excellent. Will definitely make again!
Mack B.
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.
Katherine H.
October 23, 2022
Hearty, different fall pasta
This was tasty. I made it partly because I had tons of tarragon left in the garden and frost is coming! The miso really finishes the dish. My only issue is the wine liquid never really evaporated, so I used significantly less pasta water at the end. Anybody have a trick for removing the hills from portobellos?

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.

elizabeth b.

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