Creamy Lemon Tagliatelle with Mushrooms and Tarragon

There’s something undeniably comforting about a bowl of pasta tossed in a creamy sauce, especially when it’s studded with earthy mushrooms and brightened with lemon and tarragon. This tagliatelle dish strikes the perfect balance between cozy and sophisticated, making it just as suitable for a casual weeknight dinner as it is for entertaining guests.

The sauce comes together quickly with sour cream and Parmesan, while a splash of pasta cooking water helps it cling to every strand. Fresh tarragon adds a subtle anise-like note that pairs beautifully with the mushrooms and a squeeze of lemon at the end keeps everything bright. It’s a simple yet satisfying meal that feels a little special without much effort.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce TarragonView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

6 ounce TagliatelleView ingredient guideLike ingredientDislike ingredient

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Bring a large pot of salted water to a boil. Halve, peel and finely chop the onion. Mince or grate the garlic. Pick the tarragon leaves from the stems and finely chop. Halve the lemon. Thinly slice the mushrooms.
2. Once the water is boiling, add the tagliatelle and cook until al dente, 9-11 minutes. Drain, reserving 1/2 cup of the pasta cooking water.
3. Meanwhile, heat a drizzle of olive oil in a large pan over medium heat. Add the onion and season with salt and pepper. Cook, tossing, until softened, about 5 minutes. Add the garlic and mushrooms, season with salt and pepper and cook until the mushrooms are tender, about 5 minutes more.
4. Add the stock concentrates, reserved pasta cooking water and half the tarragon to the pan. Let simmer until slightly reduced, about 3 minutes. Stir in the sour cream and cook until slightly thickened, about 3 minutes more.
5. Add the cooked tagliatelle, a squeeze of lemon and half the Parmesan to the pan. Toss to combine. Season with salt and pepper to taste.
6. Divide the tagliatelle and mushrooms between plates. Sprinkle with the remaining Parmesan and tarragon (to taste) and serve.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, fettuccine, pappardelle or even spaghetti work well in this recipe. Adjust cooking time according to package directions.

How can I make this dish vegetarian?

The recipe is already vegetarian as written. For a vegan version, use dairy-free sour cream and Parmesan alternatives.

Can I add protein to this dish?

Absolutely. Cooked chicken, shrimp or crispy tofu would be great additions. Add them to the pan when you add the pasta.