Vegetarian recipe: Tagliatelle with Dolcelatte

Mushroom and cheese tagliatelle

I love dolcelatte and its mild, yet tangy taste but mostly it's creamy texture that gets me.  This is a meal that you can prepare quickly although I have often served it to guests as a starter, in a small portion. 


  • 500g tagliatelle
  • 100g Galbani Dolcelatte
  • 4 tablespoons light cream
  • 4 spoons parmigiano
  • 8 mushrooms, chopped and sautéed
  • Salt and pepper to taste
  • Parsley to garnish



  1. Cook the tagliatelle in salted water.
  2. In the meantime, cut the Dolcelatte into pieces, put it in a small pan, add 4 tablespoons of light cream and a generous grinding of pepper and, over a medium heat, mix together all the ingredients to obtain a cream.
  3. Add the drained tagliatelle and cooked mushrooms.  Toss gently and finish the dish with a topping of freshly ground parmigiano and finely chopped parsley. 

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