Creamy Tarragon Mushroom Tagliatelle with Lemon and Garlic

This tagliatelle pasta dish is anything but ordinary. Al dente noodles are tossed in a creamy sauce brightened with lemon and fresh tarragon, then paired with tender sliced mushrooms. A few cloves of garlic add depth and a touch of warmth, making this a comforting meal any night of the week.

The sauce comes together quickly using sour cream and veggie stock concentrate, creating a rich coating for the pasta. With a sprinkle of Parmesan and a final flourish of tarragon, each bite is savory, herbaceous and satisfying. Ready in under 30 minutes, it’s perfect for a busy weeknight.

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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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView 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 ½ 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 again and cook until the mushrooms are tender, about 5 minutes more.
4. Add the stock concentrates, reserved pasta water and half of the tarragon 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 more.
5. Add the cooked tagliatelle, a squeeze of lemon juice and half of the Parmesan to the pan. Toss to combine. Season with salt and pepper to taste.
6. Divide the pasta and mushrooms between plates. Sprinkle with the remaining Parmesan and tarragon (to taste). Serve immediately.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, fettuccine or pappardelle work well as substitutes.

Can I make this dairy-free?

Use dairy-free sour cream and omit the Parmesan or use a vegan alternative.

How do I store leftovers?

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