Mushroom Fettuccine with Tarragon and Goat-Cheese Sauce Recipe

Mushroom Fettuccine with Tarragon and Goat-Cheese Sauce Recipe

How To Make Mushroom Fettuccine with Tarragon and Goat-Cheese Sauce Recipe

This easy mushroom fettuccine is tossed in a lusciously creamy and herbed goat cheese sauce, for light and tart dinner meal!

Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes



  • 1tbspbutter
  • 2tbspolive oil
  • 1lbmushrooms
  • 1tspsalt
  • ¼tspfresh ground black pepper
  • 2tbspfresh tarragon,chopped
  • ½lbmild goat cheese
  • cupparmesan,grated
  • cupmilk
  • ¾lbfettuccine
  • 2tbspfresh chives,or scallion tops, chopped


  1. In a large frying pan, melt the butter with 1 tablespoon of the oil over high heat. Add the mushrooms, ½ teaspoon of the salt, the pepper, and the dried tarragon and cook, stirring, for 3 minutes.

  2. Reduce the heat to moderately high and continue cooking, stirring occasionally, for about 5 minutes, until the mushrooms are golden brown and no liquid remains in the pan.

  3. In a small bowl, combine the goat cheese, Parmesan, milk, and ¼ teaspoon of the salt. Stir until smooth.

  4. In a large pot of boiling, salted water, cook the fettuccine for about 12 minutes until just done. Reserve 1½ cups of the pasta-cooking water and drain.

  5. Whisk 1 cup of the pasta-cooking water into the goat-cheese mixture. Toss the pasta with the mushrooms, the goat-cheese sauce, the remaining ¼ teaspoon salt and 1 tablespoon olive oil, the fresh tarragon, and chives.

  6. If the pasta seems dry, add more of the reserved pasta-cooking water.

  7. Serve with additional Parmesan, and enjoy!


  • Calories: 640.86kcal
  • Fat: 27.22g
  • Saturated Fat: 13.75g
  • Trans Fat: 0.12g
  • Monounsaturated Fat: 9.65g
  • Polyunsaturated Fat: 1.93g
  • Carbohydrates: 69.39g
  • Fiber: 4.03g
  • Sugar: 5.67g
  • Protein: 30.55g
  • Cholesterol: 44.17mg
  • Sodium: 700.21mg
  • Calcium: 287.83mg
  • Potassium: 648.82mg
  • Iron: 3.34mg
  • Vitamin A: 228.52µg
  • Vitamin C: 3.88mg
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