Creamy Mushroom Linguine with Tarragon and Parmesan

There’s something magical about mushrooms in a creamy sauce-it’s pure comfort in every bite. This linguine dish brings together earthy mushrooms, fragrant tarragon and a touch of lemon for a bright, savory pasta that’s both satisfying and elegant.

Ready in just 30 minutes, this recipe is perfect for a busy weeknight when you crave something cozy yet sophisticated. The creamy sauce clings to every strand of pasta, while Parmesan adds a salty, nutty finish.

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Ingredients

6 ounce LinguineView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

0.25 ounce TarragonView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit 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 red 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 linguine and cook until al dente, 9-11 minutes. Drain, reserving ½ cup of the pasta cooking water.
3. Meanwhile, heat a drizzle of olive oil in a large pan over medium heat. Add the chopped onion and season with salt and pepper. Cook until softened, about 5 minutes, stirring occasionally. Add the garlic and sliced mushrooms, season again with salt and pepper and cook until the mushrooms have shrunk and darkened, about 5 minutes more.
4. Add the veggie stock concentrates, half of the chopped tarragon and the reserved pasta cooking water to the pan. Let simmer until slightly reduced, about 3 minutes. Stir in the sour cream and cook until the sauce thickens slightly, about 3 minutes longer.
5. Add the cooked linguine, a squeeze of lemon juice and half of the Parmesan to the pan. Toss everything together until well combined. Season with salt and pepper to taste.
6. Divide the linguine and mushrooms between plates. Sprinkle the remaining Parmesan and tarragon over each serving and serve immediately.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, any long pasta like fettuccine or spaghetti works well. Short pasta like penne or fusilli also works, but adjust cooking time accordingly.

Can I make this dish dairy-free?

You can substitute the sour cream with a dairy-free sour cream alternative and use nutritional yeast or a dairy-free Parmesan in place of the Parmesan cheese.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or milk to revive the sauce.