One Pan Lemon Butter Tagliatelle with Mushrooms & Artichokes

15 April 2025

28 Minutes

easy

2 persons

Earthy mushrooms, tender artichoke hearts, and nutty pine nuts are coated in a rosemary-infused lemon butter sauce, wrapping each tagliatelle strand — tied together with a generous garnish of shredded Parmigiano Reggiano. This recipe is rustic and simple, yet incredibly delicious and satisfying!

This recipe is definitely the perfect spring/summer dish to make. It’s got those bright and zesty notes that bring instant freshness to your taste buds. Plus, it’s super easy to whip up and uses mostly everyday ingredients (okay, maybe not the artichokes lol) that you probably already have in the pantry.

Also, if you’re a lemon-obsessed girlie pop like me, then this recipe is so for you. It takes under 30 minutes to make, which makes it perfect for busy weeknights—or for those days when you just wanna be a full-on couch potato (because same here).

Fun fact: my husband went to a conference and got to stay in a fancy hotel, and they had a similar dish on the menu… sooo I guess you could say my recipe is basically one of them ✨FANCY✨ dishes!

Would really love to hear what you think, so leave a comment below or tag me if you make it! Don’t forget to use #thebeetable so I can see your delicious recreations!

Reviews

Ingredients:

Adjust Servings

	250g Tagliatelle
	50g Unsalted Butter
	2tbsp Vegetable Oil
	200g Mushrooms see Notes
	8cloves Garlic
	1sprig Fresh Rosemary
	400g Artichoke Hearts
	40grams Pine Nuts
	1⁄₂ Lemon (juice only) 2
	tspGround Black Pepper
	1 ¹⁄₂ tsp Salt
	1 Lemon Zest
	Desired amount Parmigiano Reggiano (freshly shredded)

Nutritional Information

740 kcal Calories

50.45 g Total Fat

1754.5 mg Sodium

12.15 g Dietary Fiber

19.85 g Protein

38 mg Vitamin C

67.5 mg Cholesterol

69.2 g Carbohydrates

7.9 g Sugar

2050 IU Vitamin A

4.25 mg Iron

Directions

Prep the Ingredients

Start by preparing all your ingredients. Slice the mushrooms, mince the garlic, remove the rosemary leaves from the stem, and chop the artichokes into bite-sized pieces. Grate the Parmigiano Reggiano and zest the lemon separately, then set everything aside.

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Cook the Tagliatelle

Bring a large pot of salted water to a boil and cook the tagliatelle al dente according to the package instructions. The tagliatelle will continue to cook as you proceed to the next steps, so don’t worry about overcooking it.

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Heat the Pan

In a large pan, add the butter and olive oil over medium-high heat. Allow the butter to melt completely and start bubbling before adding the mushrooms.

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Sauté the Mushrooms

Add the sliced mushrooms to the pan and sauté for about 4 minutes, until they begin to soften and release their moisture.

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Add Artichokes & Pine Nuts

Next, add the chopped artichoke hearts to the pan and cook for another 4 minutes. Then, add the pine nuts and toast them for 3 minutes, letting them get golden and fragrant.

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Add other ingredients

Add the minced garlic, rosemary leaves, and black pepper to the pan. Sauté for 30 seconds, then pour in the lemon juice and season with salt. Stir to combine and let everything simmer for another 30 seconds.

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Combine Pasta & Sauce

By now, the pasta should be cooked al dente. Reserve 50ml of pasta water, then drain the pasta. Add the drained pasta and grated lemon zest to the pan. Toss everything together, ensuring the pasta is well coated. If the sauce looks too thick, add a bit of reserved pasta water to loosen it.

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Garnish with Parmigiano Reggiano

Plate the pasta and generously garnish with grated Parmigiano Reggiano to finish.

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Serve and Enjoy

Serve your comforting, flavorful one-pan tagliatelle immediately and enjoy!

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Notes

Mushrooms: White, brown, or shiitake mushrooms can be used for this recipe. However, if you're aiming to add a deeper, more umami-rich earthy flavor, definitely go for shiitake mushrooms.

Butter & Parmigiano Reggiano: If you're looking to make this recipe vegan, feel free to substitute the butter and Parmigiano Reggiano with vegan butter and vegan Parmesan cheese.

Pairing/Sides Suggestions If you're looking for a meat side dish to complement this pasta, Cordon Bleu Chicken makes a perfect match — it’s a side made in heaven!

Storage Store in an airtight container (without adding the shredded Parmigiano Reggiano as a topping) in the refrigerator for up to 2 days. To reheat, add the leftovers to a pan over medium heat. Add 50–150 ml of water (depending on the amount of leftovers) and stir until heated through. Top with freshly shredded Parmigiano Reggiano and serve.