Mushroom Tarragon Pasta is a delectable dish that combines the earthy flavors of mushrooms with the aromatic notes of fresh tarragon. This recipe, inspired by the renowned chef Gordon Ramsay, is a perfect choice for pasta lovers looking to indulge in a rich and flavorful meal. With its simple yet sophisticated ingredients, this dish is sure to impress your family and friends.
Ingredients
To prepare the Mushroom Tarragon Pasta, you will need the following ingredients:
- 8 ounces (225 grams) of dried pasta (such as linguine or fettuccine)
- 2 tablespoons of olive oil
- 1 medium onion, finely chopped
- 3 cloves of garlic, minced
- 8 ounces (225 grams) of fresh mushrooms, sliced (such as cremini or button mushrooms)
- 1 cup of vegetable broth
- 1 cup of heavy cream
- 2 tablespoons of fresh tarragon leaves, chopped
- Salt and pepper to taste
- Grated Parmesan cheese for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain the pasta and set it aside.
- Heat olive oil in a large skillet over medium heat. Now add and sauté chopped onion and minced garlic so they become translucent and fragrant.
- Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown.
- Pour in the vegetable broth and bring it to a simmer. Allow the broth to reduce slightly, about 5 minutes.
- Stir in the heavy cream and chopped tarragon leaves. Simmer the sauce for another 5 minutes, or until it thickens slightly. Season with salt and pepper to taste.
- Add the cooked pasta to the skillet and toss it gently to coat it with the sauce.
- Serve the Mushroom Tarragon Pasta in individual plates or bowls, garnished with grated Parmesan cheese.
Serving Suggestions for Mushroom Tarragon Pasta
- Serve the Mushroom Tarragon Pasta with a side of crusty garlic bread for a complete and satisfying meal.
- Pair it with a fresh green salad dressed in a light vinaigrette to add a refreshing element to your plate.
- Sprinkle some toasted pine nuts or walnuts on top of the pasta to add a crunchy texture and a nutty flavor.
- Garnish the dish with additional fresh tarragon leaves for a pop of color and added herbal aroma.
Conclusion
Mushroom Tarragon Pasta, inspired by Gordon Ramsay’s culinary expertise, offers a delightful combination of mushrooms, tarragon, and creamy sauce. This recipe is both easy to make and full of flavor, making it a perfect choice for a satisfying meal. Whether you’re a fan of pasta or simply looking to try something new, Mushroom Tarragon Pasta is sure to please your taste buds.
FAQs related to Mushroom Tarragon Pasta
Can I use dried tarragon instead of fresh?
While fresh tarragon is recommended for this recipe to achieve the best flavor, you can use dried tarragon as a substitute. However, note that the intensity of the flavor may differ, so adjust the quantity according to your taste.
Can I use a different type of mushroom?
Absolutely! While cremini or button mushrooms are commonly used, you can experiment with different varieties like shiitake, oyster, or portobello mushrooms to add unique flavors and textures to the dish.
Can I make this dish ahead of time?
While the pasta is best enjoyed immediately after cooking, you can prepare the sauce in advance and store it in the refrigerator. When you’re ready to serve, reheat the sauce gently on the stovetop and toss it with freshly cooked pasta.
Is this recipe suitable for vegetarians?
Yes, Mushroom Tarragon Pasta is vegetarian-friendly as it does not include any meat or animal-derived ingredients. However, please check the labels of the specific products you use to ensure they meet your dietary requirements.
Can I add other vegetables to the pasta?
Certainly! If you’d like to incorporate more vegetables into the dish, you can sauté or roast additional veggies like bell peppers, zucchini, or cherry tomatoes and add them to the sauce along with the mushrooms.
Mushroom Tarragon Pasta Gordon Ramsay
Ingredients
- 8 ounces (225 grams) of dried pasta (such as linguine or fettuccine)
- 2 tablespoons of olive oil
- 1 medium onion, finely chopped
- 3 cloves of garlic, minced
- 8 ounces (225 grams) of fresh mushrooms, sliced (such as cremini or button mushrooms)
- 1 cup of vegetable broth
- 1 cup of heavy cream
- 2 tablespoons of fresh tarragon leaves, chopped
- Salt and pepper to taste
- Grated Parmesan cheese for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain the pasta and set it aside.
- Heat olive oil in a large skillet over medium heat. Now add and sauté chopped onion and minced garlic so they become translucent and fragrant.
- Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown.
- Pour in the vegetable broth and bring it to a simmer. Allow the broth to reduce slightly, about 5 minutes.
- Stir in the heavy cream and chopped tarragon leaves. Simmer the sauce for another 5 minutes, or until it thickens slightly. Season with salt and pepper to taste.
- Add the cooked pasta to the skillet and toss it gently to coat it with the sauce.
- Serve the Mushroom Tarragon Pasta in individual plates or bowls, garnished with grated Parmesan cheese.
