Spinach Tagliatelle w/Baby Bellas in a Sweet Vermouth Cream Sauce

September 25, 2013 • Italian Food, Main Dish, Pasta, Sunday Dinner, Uncategorized, Vegetarian


If you love mushrooms as much as I do, you will LOVE this!!!  This is one of my all-time favorite pasta dishes.  I used spinach tagliatelle from DELVERDE pasta and loved the product!! It’s packaged as nested, dried pasta and only takes about five minutes to cook.  For the sauce, I started off by sauteing the baby bellas in brown butter, which made my kitchen smell phenomenal almost immediately.  I used sweet vermouth to deglaze the pan and then added, garlic, cream, homemade chicken stock, sun-dried tomatoes, and freshly grated Parmigiano Reggiano cheese.  BUT, the real kicker was tossing each serving in a wheel of Pecorino cheese from Calabria before plating!! You can do this at home, I promise!! Just visit your local Italian store and let them in on what you’re doing.  They won’t lead you astray and your guests will be beyond impressed!!


Remember, you want to allow the butter to brown, but not burn.  It’s helpful to have the bellas ready to toss into the pan as soon as you see the butter browning, foaming, and smell the hint of nuttiness in the air.  (My mouth is watering; embarrassing, but true!!)




If you haven’t tried sweet vermouth with brown butter and mushrooms, prepare yourself and your taste-buds for a party in your mouth.


Again, my husband’s hands make an appearance as the cheese graters :)


The last thing you’d think I’d mention with regard to this rich, decadent recipe is “less is more,” but that’s exactly what I’m saying about the sun-dried tomatoes.  You just want a hint of them peaking out from the cream sauce.



Be sure to toss the spinach tagliatelle directly in the sauce to coat the pasta!



More cheese?!?! Yes, more!! If you’re going to indulge, you have to go all the way!!!


Using a large serving fork, twirl each serving in the wheel of pecorino and then right onto each plate.


Spinach Tagliatelle w/Baby Bellas in a Vermouth Cream Sauce


  • 2 lbs. DELVERDE spinach tagliatelle
  • 3 tbsp. butter
  • 2 packages baby portobello mushrooms
  • 1 cup heavy cream
  • 1/2 cup chicken stock
  • 1/2 cup Spatola sweet vermouth
  • 3 cloves garlic, minced
  • 1/4 cup sun-dried tomatoes, chopped
  • 1/2 cup freshly grated Parmigiano Reggiano cheese, plus more for garnishing
  • Lucini Italia olive oil
  • sea salt to taste
  • 1/2 small pecorino wheel


Using a damp cloth, wipe the top of each baby bella.

Slice the mushrooms and set aside.

In a large pan, heat butter over medium-low heat.

Allow butter to brown, but not burn.

As soon as butter starts to foam and you smell the nutty aroma, add mushrooms and garlic to the pan with a generous drizzle of olive oil and cook 3-4 minutes.

Add vermouth and reduce by half.

In the meantime, bring a large pot of water to boil. Add tagliatelle and cook roughly 5 minutes.

Back to the sauce, sprinkle with a pinch of sea salt.

Add cream and stock and stir thoroughly.

Add sun-dried tomatoes and stir again.

Add the freshly grated cheese and stir.

Drain the tagliatelle and add to sauce, gently tossing to coat.

Using a large serving fork, twirl each serving on the wheel of cheese.

Garnish with pecorino shavings.






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8 Responses to Spinach Tagliatelle w/Baby Bellas in a Sweet Vermouth Cream Sauce

  1. catherine says:

    I can say…delicious Nicole!!!!!

  2. Bobbie Fox says:

    So creative Nicole! It looks wonderful!!!

  3. Chris says:

    Absolutely can’t wait to try this, it looks fantastic!!

  4. Lisa Trozzi says:

    We love mushrooms and can’t wait to make your awesome dish!
    The wheel is so unique too!

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