Wild Mushroom Fettuccine

🥘 Ingredients

• fettuccine
  8 oz
• garlic
  2 cloves
• lemon
  1 unit
• mixed wild mushrooms
  8 oz
• olive oil
  2 tbsp
• parmesan cheese
  ½ cup
• parsley
  2 tbsp
• pepper
  1 tsp
• red onion
  1 unit
• salt
  1 tsp
• sour cream
  ½ cup
• tarragon
  1 tbsp
• veggie stock concentrate
  1 unit

🍳 Cookware

• large pot
• large pan

1. 1

   Bring a large pot of water to a boil with a large pinch of salt . Halve, peel, and finely chop red onion . Mince or grate garlic . Finely chop parsley and tarragon . Halve lemon . Add fettuccine to the boiling water and cook for about ⏱️ 10 minutes , until al dente. Be sure to reserve ½ cup pasta water.

   salt: 1 tsp, red onion: 1 unit, garlic: 2 cloves, parsley: 2 tbsp, tarragon: 1 tbsp, lemon: 1 unit, fettuccine: 8 oz
2. 

   2

   Meanwhile, heat 1 tablespoon olive oil in a large pan over medium heat. Add the red onion and season with salt and pepper . Cook for about ⏱️ 5 minutes , until softened. Add the garlic and mixed wild mushrooms and season with salt and pepper. Cook for about ⏱️ 5 minutes , until mushrooms are golden brown.

   olive oil: 2 tbsp, pepper: 1 tsp, mixed wild mushrooms: 8 oz
3. 

   3

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

   veggie stock concentrate: 1 unit
4. 

   4

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

   sour cream: ½ cup
5. 

   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. 6

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

   parmesan cheese: ½ cup