Mushroom and Leek Pasta with Tarragon

• active time: 10 minutes
• total time: 30 minutes

Ingredients

• 2 tablespoons olive oil

• 8 ounces mushrooms, trimmed and sliced (cremini or bella work well)

• sea salt and freshly ground black pepper

• 3 garlic cloves peeled and chopped

• 1 leek, quartered and sliced thin

• 1 cup chicken stock

• 8oz fettuccine dried pasta

• 1/2 cup heavy cream

• 2 tablespoons roughly chopped tarragon leaves

Directions

1. Bring some water to a boil in a large stock pot. Add salt.

2. Heat a large frying pan and add a dash of oil. Season the mushrooms with salt and pepper and start to saute them, adding the garlic after 2 minutes and the leek a minute later. Cook for 6-8 minutes until the leek is soft and the mushrooms are colored on the outside Taste and adjust the seasoning.

3. Add the stock and boil for 5 minutes until reduced by half.

4. Meanwhile, cook the pasta in a large stockpot of boiling salted water for 4 minutes or until just al dente.

5. While the pasta is cooking, add the cream to the frying pan and simmer for 2-3 minutes to reduce a little.

6. When the pasta is cooked, drain and add to the pan with the sauce, stirring until well coated. Turn off the heat, add the tarragon leaves and mix. Serve and enjoy!

Notes

https://youtu.be/Yj7UfZR_yqA?si=TAz-7dmrioul_zcp

Recipe from Micah and Stephanie Jester