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!
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.
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.
In a small bowl, combine the goat cheese, Parmesan, milk, and ¼ teaspoon of the salt. Stir until smooth.
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.
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.
If the pasta seems dry, add more of the reserved pasta-cooking water.
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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