December Recipe: Tagliatelle with Mushrooms, Lemon and Tarragon

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December Recipe: Tagliatelle with Mushrooms, Lemon and Tarragon

Tagliatelle with Mushrooms, Lemon, and Tarragon

December is a hectic time and this is a simple recipe for a quick dinner on a week night. Pair 
it with the Klinker Brick Albarino or a glass of the Pronghorn Cabernet for a warm, 
feel good evening. 


3-4 large portabella mushrooms
2 tbsp. Olive Oil
3 garlic cloves, finely sliced
1/2 tsp salt
1 lb. fresh egg tagliatelle
Finely grated zest and juice from 1 lemon
2 tbsp. butter
2 tbsp. freshly grated vegetarian Parmesan
Fresh tarragon leaves, to garnish


1. Put a large saucepan of water on to boil, ready for the pasta. Clean the mushrooms (with kitchen towel or a pastry brush, not under the tap) and slice as finely as possible.
2. Heat the oil in a large saucepan over a medium-low heat. Add the garlic and fry gently. As soon as the garlic starts to become transparent and tender - about 1 minute - add the mushrooms and salt. Stir gently once, then cover and simmer for 10-15 minutes. Season to taste with freshly ground black pepper.
3. Meanwhile, cook the pasta in the boiling water for 7-9 minutes or until al dente. Drain briefly and quickly return to the saucepan. Fold the lemon zest and juice into the pasta with the butter, mushrooms and their juices. Check the seasoning. Fold in Parmesan, garnish with tarragon and serve immediately. 

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