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Creamy Mushroom Linguine with Tarragon, Lemon and Parmesan

Creamy Mushroom Linguine with Tarragon, Lemon and Parmesan

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Rich mushroom cream sauce is the base for this delicious dish. Sweet tarragon and sharp parmesan cheese compliment the richness, and linguine serves as the perfect vehicle to soak it all up!

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 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

8 ounce

Button Mushrooms

2 unit

Red Onion

½ ounce

Tarragon

2 unit

Lemon

12 ounce

Linguine

(ContainsWheat)

2 piece

Veggie Stock Concentrate

2 cup

Sour Cream

(ContainsMilk)

2 ounce

Parmesan Cheese

(ContainsMilk)

2 clove

Garlic

Not included in your delivery

2 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2154.76 kJ
Calories515 kcal
Fat16 g
Saturated Fat5 g
Carbohydrate81 g
Sugar8 g
Dietary Fiber7 g
Protein21 g
Sodium384 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
Knife
Large Pot
Large Pan
Large Bowl
Spoon
Strainer
Instructionsarrow up iconarrow up icon
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1

Bring a large pot of water to a boil with a large pinch of salt. Halve, peel, and finely chop the red onions. Mince or grate the garlic. Finely chop the tarragon reserving some for garnish. Halve the lemons. Thinly slice the mushrooms. Add the pasta to the boiling water and cook for about 10 minutes, until al dente. Be sure to reserve 1 cup pasta water.

2

Meanwhile, heat 2 Tablespoons olive oil in a large pan over medium heat. Add the onions and season with salt and pepper. Cook for about 5 minutes, until softened. Add the garlic and mushrooms and season with salt and pepper. Cook for about 5 minutes, until the mushrooms are golden brown.

3

Add the tarragon, stock concentrates, and 1 cup pasta water to the pan with the mushrooms. Cook for about 3 minutes, until slightly reduced.

4

Add the sour cream and stir to combine. Cook for 3 minutes until the sauce has thickened slightly. Tip: Sour cream is a great alternative to heavy cream. It has a bolder flavor and provides the same rich texture, with less fat!

5

Drain the pasta and add it to the pan with the sauce. Add a squeeze of lemon juice, half the parmesan, and season with salt and pepper. Toss to combine.

6

Serve the linguine with a sprinkle of parmesan and the remaining tarragon on top.