Creamy Wild Mushroom Fettuccine with Tarragon and Parmesan

This creamy wild mushroom fettuccine is the ultimate comfort food. A luscious mushroom cream sauce, enhanced with sweet tarragon and sharp Parmesan, coats every strand of pasta. It’s a quick and satisfying vegetarian dinner that comes together in just 30 minutes.

The combination of mixed wild mushrooms, red onion, garlic and a touch of sour cream creates a velvety sauce that’s both earthy and bright. A squeeze of lemon and fresh parsley add the perfect finishing touch. Serve it as a weeknight meal or impress guests with this restaurant-quality dish.

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Ingredients

6 ounce FettuccineView ingredient guideLike ingredientDislike ingredient

4 ounce Mixed Wild 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

1 bunch ParsleyView ingredient guideLike ingredientDislike ingredient

1 sprig TarragonView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 pinch SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Halve, peel and finely chop the red onion. Mince or grate the garlic. Finely chop the parsley and tarragon. Halve the lemon.
2. Add the fettuccine to the boiling water and cook for about 10 minutes, until al dente. Reserve 1/2 cup of pasta water before draining.
3. Meanwhile, heat 1 tablespoon olive oil in a large pan over medium heat. Add the chopped onion and season with salt and pepper. Cook for about 5 minutes, until softened.
4. Add the garlic and mixed wild mushrooms to the pan. Season with salt and pepper. Cook for about 5 minutes, until the mushrooms are golden brown.
5. Stir in the tarragon, veggie stock concentrate and reserved pasta water. Cook for about 3 minutes, until slightly reduced.
6. Add the sour cream and stir to combine. Cook for another 3 minutes.
7. Drain the pasta and add it to the pan with the sauce. Squeeze in some lemon juice and add half the parsley. Toss everything together.
8. Serve the fettuccine topped with grated Parmesan and the remaining parsley.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any long pasta like linguine or spaghetti works well, but fettuccine is ideal for holding the creamy sauce.

Can I make this dish dairy-free?

You can substitute the sour cream with a dairy-free version and use a vegan Parmesan alternative, but the flavor will change slightly.

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.