RECIPE

Fettuccine with Mushrooms, Tarragon, and Goat-Cheese Sauce

  • Contributed by Quick from Scratch Vegetable Main Dishes
  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 4

The delectably rich-tasting sauce that clings to each strand of fettuccine here requires no cooking. Just combine goat cheese, Parmesan, milk, and some of the still-hot pasta-cooking water, and it's done.

  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 4
  • FAST
  • VEGETARIAN

Ingredients

  • Ingredients
    1. 1 tablespoon butter
    2. 2 tablespoons olive oil
    3. 1 pound mushrooms, cut into thin slices
    4. 1 teaspoon salt
    5. 1/4 teaspoon fresh-ground black pepper
    6. 2 tablespoons chopped fresh tarragon, or 2 teaspoons dried tarragon
    7. 1/2 pound mild goat cheese
    8. 1/3 cup grated Parmesan, plus more for serving
    9. 1/3 cup milk
    10. 3/4 pound fettuccine
    11. 2 tablespoons chopped fresh chives or scallion tops

Directions

  1. In a large frying pan, melt the butter with 1 tablespoon of the oil over high heat. Add the mushrooms, 1/2 teaspoon of the salt, the pepper, and the dried tarragon, if using, and cook, stirring, for 3 minutes. Reduce the heat to moderately high and continue cooking, stirring occasionally, until the mushrooms are golden brown and no liquid remains in the pan, about 5 minutes.
  2. In a small bowl, combine the goat cheese, Parmesan, milk, and 1/4 teaspoon of the salt. Stir until smooth.
  3. Meanwhile, in a large pot of boiling, salted water, cook the fettuccine until just done, about 12 minutes. Reserve 1 1/2 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 1/4 teaspoon salt and 1 tablespoon olive oil, the fresh tarragon, if using, and the chives. If the pasta seems dry, add more of the reserved pasta-cooking water. Serve with additional Parmesan.

Notes

Variation Use fresh basil instead of or in addition to the tarragon and chives in the recipe.