Creamy Fettuccine with Wild Mushrooms and Tarragon

This creamy fettuccine with wild mushrooms and tarragon is the ultimate comfort food for a special evening. The combination of earthy mushrooms, fresh tarragon and a velvety sauce made with sour cream and parmesan creates a luxurious dish that feels indulgent yet simple to prepare.

Perfect for date night or any night you want to treat yourself, this pasta comes together quickly with everyday ingredients. The sauce coats every strand of fettuccine, while the mushrooms add a meaty texture and depth of flavor. Serve with a side salad or crusty bread for a complete meal.

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Ingredients

8 oz fettuccine pastaView ingredient guideLike ingredientDislike ingredient

2 tbsp olive oilView ingredient guideLike ingredientDislike ingredient

8 oz wild mushrooms (such as cremini or shiitake), slicedView ingredient guideLike ingredientDislike ingredient

2 cloves garlic, mincedView ingredient guideLike ingredientDislike ingredient

1/2 cup sour creamView ingredient guideLike ingredientDislike ingredient

1/2 cup grated Parmesan cheeseView ingredient guideLike ingredientDislike ingredient

1/4 cup fresh parsley, choppedView ingredient guideLike ingredientDislike ingredient

2 tbsp fresh tarragon, choppedView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Cook fettuccine according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add sliced mushrooms and cook, stirring occasionally, until golden brown and tender, about 5-7 minutes.
3. Add minced garlic to the skillet and cook for 1 minute until fragrant.
4. Reduce heat to low. Stir in sour cream, Parmesan cheese and 1/4 cup of the reserved pasta water. Mix until smooth and creamy.
5. Add the cooked fettuccine to the skillet and toss to coat evenly with the sauce. If needed, add more pasta water to reach desired consistency.
6. Remove from heat. Stir in fresh parsley and tarragon. Season with salt and pepper to taste. Serve immediately.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any long pasta like linguine or spaghetti works well, but fettuccine’s wide ribbons hold the creamy sauce beautifully.

Can I make this dairy-free?

You can substitute sour cream with a dairy-free alternative and use nutritional yeast instead of Parmesan, but the flavor will change.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of milk or water to restore creaminess.