Soft fresh pasta topped with buttery garlicky mushrooms, fragrant tarragon, and finished with creamy Parmesan cheese.
Prep
5 min
Cook
10 min
Serves
4
Difficulty
Easy
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Ingredients
Parmesan 40 g (grated)
fresh tarragon 1 handful (chopped)
butter 3 tbsp
garlic cloves 2 (crushed)
chestnut mushrooms 200 g (sliced)
fresh tagliatelle 300 g
Method
Thinly slice the mushrooms and garlic.
Melt the butter in a frying pan on a low heat. Stir in the garlic and cook until fragrant. Add the mushrooms and cook for around 5 minutes, until browned.
Cook the tagliatelle in a saucepan of boiling salted water according to the packet instructions.
Pick the tarragon leaves and roughly chop them (tarragon is a strong flavour so start with less and you can always add more). Stir the tarragon into the pan and take the pan off the heat.
Drain the tagliatelle and add to the pan along with a spoonful or two of the pasta cooking water.
To serve, grate the Parmesan on top and then add a pinch of pepper for a note of heat. Enjoy!
