Creamy Mushroom Linguine with Tarragon, Lemon and Parmesan

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.

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

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!

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.