HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Lemon Tagliatelle
Creamy Lemon Tagliatelle

Creamy Lemon Tagliatelle

with Mushrooms, Garlic, and Tarragon

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Mushrooms in a creamy sauce never fail 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 tagliatelle noodles. Garlic, lemon, and herby tarragon add lively accents, giving you a dish that’s both a little bit cozy and a little bit fun—it’s the sort of thing you’d be just as happy to serve at a dinner party as you would be to tuck into any night of the week.


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

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Red Onion

2 clove


¼ ounce


1 unit


4 ounce

Button Mushrooms

6 ounce


(ContainsWheat, Eggs)

2 unit

Veggie Stock Concentrate

2 tablespoon

Sour Cream


¼ cup

Parmesan Cheese


Not included in your delivery

1 teaspoon

Olive Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2050 kJ
Calories490 kcal
Fat11 g
Saturated Fat5 g
Carbohydrate82 g
Sugar9 g
Dietary Fiber7 g
Protein22 g
Cholesterol25 mg
Sodium480 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.
Utensilsarrow down iconarrow down icon
Large Pot
Large Pan
Instructionsarrow up iconarrow up icon
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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; discard stems. Finely chop leaves. Halve lemon. Thinly slice mushrooms.


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


Meanwhile, heat a drizzle of olive oil in a large pan over medium heat. Add onion and season with salt and pepper. Cook, tossing, until softened, about 5 minutes. Add garlic and mushrooms. Season with salt and pepper. Cook, tossing, until mushrooms are tender, about 5 minutes more.


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


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


Divide tagliatelle and mushrooms between plates. Sprinkle with remaining Parmesan and tarragon (to taste) and serve.