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Creamy Dreamy Linguine

Creamy Dreamy Linguine

with Mushrooms and Tarragon

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Mushrooms in a creamy sauce never fails to hit the spot when you’re looking for pure comfort food. In this recipe, we’re incorporating those classic flavors into a tangle of al dente linguine pasta. Garlic, lemon, and anise-scented tarragon add uplifting accents and give the dish a deeply savory dimension.

Tags:Veggie
Allergens:WheatMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

6 ounce

Linguine

(ContainsWheat)

4 ounce

Button Mushrooms

1 unit

Lemon

2 clove

Garlic

1 unit

Red Onion

¼ ounce

Tarragon

2 tablespoon

Sour Cream

(ContainsMilk)

¼ cup

Parmesan Cheese

(ContainsMilk)

2 unit

Veggie Stock Concentrate

Not included in your delivery

1 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2092 kJ
Calories500 kcal
Fat11 g
Saturated Fat5 g
Carbohydrate87 g
Sugar8 g
Dietary Fiber7 g
Protein22 g
Cholesterol25 mg
Sodium570 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Bring a large pot of salted water to a boil. Halve, peel, and finely chop onion. Mince or grate garlic. Pick leaves from tarragon and discard stems. Finely chop leaves. Halve lemon. Thinly slice mushrooms.

2

Once water is boiling, add linguine to pot. Cook until al dente, 9-11 minutes. Drain, reserving ½ cup cooking water.

3

Meanwhile, heat a drizzle of oil in a large pan over medium heat. Add onion and season with salt and pepper. Cook until softened, about 5 minutes, tossing occasionally. Add garlic and mushrooms. Season with salt and pepper. Cook until mushrooms have shrunk and turned a few shades darker, about 5 minutes more.

4

Add stock concentrates, half the tarragon, and pasta cooking water to pan with mushrooms. Let simmer until slightly reduced, about 3 minutes. Stir in sour cream. Cook until slightly thickened, about 3 minutes longer.

5

Add linguine, a squeeze of lemon juice, and half the Parmesan to pan with sauce and toss to combine. Season with salt and pepper.

6

Divide linguine and mushrooms between plates. Sprinkle remaining Parmesan and tarragon over each and serve.