Egg Pasta with Spinach, Mushrooms, and Tarragon-Mustard Cream Sauce

Egg Pasta with Spinach, Mushrooms, and Tarragon-Mustard Cream Sauce

This easy vegetarian recipe combines mushrooms, spinach, and shallots with egg pasta and a creamy tarragon mustard sauce.

Tarragon is an underappreciated herb that has a distinctive and delicious flavor. In this recipe, tarragon is paired with egg pasta, earthy vegetables, and a mustard cream sauce. This dish is perfect for spring or anytime you wish it was spring, with a balance of comfort food and fresh flavors.

This pasta recipe comes together quickly, so it is perfect for a weeknight dinner or a weekend lunch.

Egg Pasta with Spinach, Mushrooms, and Tarragon-Mustard Cream Sauce

Egg Pasta with Spinach, Mushrooms, and Tarragon-Mustard Cream Sauce

5 from 2 votes
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 3 servings


  • 1 tbsp . olive oil
  • 1 tbsp . butter
  • 12 oz . cremini mushrooms, , sliced
  • 2 small shallots, , finely diced
  • 1 tsp . salt
  • 8 oz baby spinach
  • 1/3 cup white vermouth
  • 1 tsp . tarragon, , finely chopped
  • 2 tbsp . whole grain mustard
  • 1/3 cup cream
  • 8 oz . egg pasta, (pappardelle or other flat egg noodle)
  • Fresh ground black pepper


  • Preheat a large skillet or dutch oven over medium heat. Add olive oil and butter, then sliced mushrooms and diced shallots. Cook for 7-8 minutes, stirring occasionally until mushrooms are tender and lightly browned.
  • Add salt and baby spinach, cook and stir for a minute or two until leaves are wilted. Then add vermouth and let the liquid reduce for 2-3 minutes. Add tarragon, mustard, and cream.
  • Meanwhile, cook egg pasta in salted water according to package directions. When pasta is al dente, reserve a couple tablespoons of cooking water, and drain. Be careful not to overcook the pasta, since it will continue to cook a bit in the sauce.
  • Add cooking water and pasta to the vegetables and cream sauce. Stir together and cook for a minute or so.


Any egg noodle or egg pasta (such as pappardelle) works well for this dish. The richness of the egg noodles plays perfectly with the mushrooms. If you don’t have any egg noodles on hand, any pasta would be delicious here.
I chose vermouth for this cream sauce because I love its slightly herbal flavor and it keeps well in the fridge. I also have made this recipe successfully with white wine too.
Read more recipes from Laura’s Cooking for You and Me series.
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The nutrition information shown is an estimate based on available ingredients and preparation.

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Originally Published on March 20, 2016

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