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Hen of the Woods Pasta with Creamy Tarragon Sauce Recipe

Hen of the Woods Pasta with Creamy Tarragon Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 127 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Main-course
  • Method: Stovetop
  • Cuisine: Italian-inspired
  • Diet: Vegetarian

Description

This Hen of the Woods Pasta with Creamy Tarragon Sauce features tender, earthy mushrooms tossed with al dente pasta and wrapped in a luxuriously creamy, herb-laced sauce. The subtle sweetness of tarragon pairs beautifully with the mushrooms, creating an elegant yet easy vegetarian dinner ideal for weeknights or special occasions alike.

Ingredients

Units Scale

Pasta

  • 12 oz (340g) pasta (such as fettuccine or linguine)
  • Salt, for the pasta water

Mushrooms

  • 8 oz (225g) Hen of the Woods mushrooms, trimmed and broken into bite-sized pieces
  • 1 tablespoon olive oil
  • Salt and black pepper, to taste

Creamy Tarragon Sauce

  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 small shallot, minced
  • 1 teaspoon fresh tarragon, chopped (plus extra for garnish)
  • 1/2 cup (120ml) heavy cream
  • 1/2 cup (50g) grated Parmesan cheese
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • Freshly ground black pepper, to taste

To Serve

  • Extra tarragon, for garnish
  • Extra Parmesan cheese, for garnish

Instructions

  1. Cook the Pasta – Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta cooking water, then drain and set aside.
  2. Sauté the Mushrooms – While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the Hen of the Woods mushrooms, season with salt and pepper, and sauté for 5-6 minutes until golden and tender. Transfer mushrooms to a plate and set aside.
  3. Make the Creamy Tarragon Sauce – In the same skillet over medium heat, melt the butter. Add shallot and garlic, sautéing until fragrant and translucent, about 2 minutes. Stir in the chopped tarragon and cook for another 30 seconds. Pour in the heavy cream, bring to a low simmer, and mix in the Parmesan cheese, lemon zest, and lemon juice. Simmer gently until the sauce thickens slightly, about 3 minutes. Season with black pepper.
  4. Combine and Finish – Add the cooked pasta and sautéed mushrooms back to the skillet with the sauce. Toss gently to coat, adding a splash of reserved pasta water as needed to reach your desired creaminess. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
  5. Serve – Divide the pasta between plates or bowls. Garnish with additional chopped tarragon and extra Parmesan. Serve immediately.

Notes

  • If you can’t find Hen of the Woods, substitute oyster or cremini mushrooms.
  • For even more flavor, add a splash of white wine before adding the cream.
  • This dish is best served fresh, as the sauce thickens when reheated.
  • For a lighter version, use half-and-half instead of heavy cream.

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 440
  • Sugar: 3g
  • Sodium: 320mg
  • Fat: 22g
  • Saturated Fat: 11g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 3g
  • Protein: 14g
  • Cholesterol: 62mg

Find it online: https://slsrecipes.com/hen-of-the-woods-pasta-with-creamy-tarragon-sauce-recipe/