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Wild Mushroom Fettuccine

Wild Mushroom Fettuccine

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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 fettuccine 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 amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

6 ounce

Fettuccine

(ContainsWheat)

4 ounce

Mixed Wild Mushrooms

1 unit

Lemon

2 clove

Garlic

1 unit

Red Onion

1 bunch

Parsley

1 sprig

Tarragon

2 tablespoon

Sour Cream

(ContainsMilk)

¼ cup

Parmesan Cheese

(ContainsMilk)

1 unit

Veggie Stock Concentrate

Not included in your delivery

1 tablespoon

Olive Oil

1 pinch

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2506.216 kJ
Calories599 kcal
Fat18 g
Saturated Fat0 g
Carbohydrate88 g
Sugar0 g
Dietary Fiber9 g
Protein28 g
Sodium0 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
Pot
Large Pan
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 onion. Mince or grate the garlic. Finely chop the parsley and tarragon. Halve the lemon. Add the pasta to the boiling water and cook for about 10 minutes, until al dente. Be sure to reserve ½ cup pasta water.

2

Meanwhile, heat 1 tablespoon olive oil in a large pan over medium heat. Add the onion 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 mushrooms are golden brown.

3

Add the tarragon, stock concentrate, and ½ cup pasta water to the pan with the mushrooms. Cook for about 3 minutes, until slightly reduced.

4

Add the sour cream stir to combine, and cook for 3 minutes.

5

Drain the pasta and add it to the pan with the sauce. Add a squeeze of lemon juice and half the parsley. Toss to combine.

6

Serve the fettucine with a sprinkle of parmesan and remaining parsley on top.