Tarragon Mushroom Pasta

TARRAGON MUSHROOM PASTA

Sometimes on gloomy days, you need one of those recipes that feels like a hug. This delicious, creamy mushroom sauce comes together in the same amount of time it takes to cook your pasta, which means you’re only 15 minutes away from eating dinner curled up on the couch watching Netflix in your PJs. Can’t wait to see y’all make this one :)

Serves about 3 (but realistically 2 because it’s that good)

Ingredients:

For the Tarragon Mushroom Pasta:

• 8 oz of cremini mushrooms, sliced

• 6 oz package of portobello mushrooms, sliced

• 4-5 sprigs of fresh tarragon, chopped

• 3 shallots, chopped finely

• ½ cup white wine

• 4 oz of creme fraiche (can also sub for sour cream)

• 9 oz package of fresh tagliatelle or fettuccine pasta (can use dried, but you should be able to easily find fresh pasta at Trader Joe’s or Vons)

• 2 minced garlic cloves

• Parmesan for topping

• 2-3 tbsps butter or ghee

• Salt and pepper

Directions:

For the Tarragon Mushroom Pasta:

• Bring up a large pot of heavily seasoned water to a boil.

• Meanwhile, get a skillet nice and hot and add in 1 tbsp butter or ghee. Add in shallots and cook for 2-3 minutes on high until they start to soften. Season with salt and pepper.

• Add in garlic and saute 1 more minute.

• Add the rest of your ghee or butter and saute mushrooms in a pinch more of salt and pepper on high heat for about 3-4 minutes until the mushrooms get some color and release most of their moisture.

• Add in tarragon and stir 1 more minute.

• Still on high heat, add in your white wine and start scraping up the browned bits from the pan. Stir until most of the wine has evaporated.

• Reduce the heat to a simmer, and add in your creme fraiche, stirring until well incorporated.

• Add your fresh pasta to the pot of boiling water and cook according to package directions (should be only about 2-3 minutes for fresh).

• Taste the mushroom cream sauce and adjust for any additional seasonings.

• Once cooked, transfer the pasta directly to the skillet and stir until well incorporated. Optional: add in some of the reserved pasta water to thin out the sauce.

• Serve with some parmesan cheese and enjoy!