Creepy Crawly Tagliatelle Pasta

🥘 Ingredients

• button mushrooms
  8 oz
• garlic
  2 cloves
• lemon
  1
• olive oil
  1 tbsp
• parmesan cheese
  2 tbsp
• red onion
  1
• sour cream
  3 tbsp
• tagliatelle
  8 oz
• tarragon
  1 bunch
• veggie stock concentrate
  2 cubes

🍳 Cookware

• large pot
• large pan

1. 

   1

   Wash and dry all produce. Bring a large pot of salted water to a boil. Halve, peel, and finely slice red onion . Mince garlic . Pick leaves from tarragon and finely chop. Halve lemon . Thinly slice button mushrooms .

   red onion: 1, garlic: 2 cloves, tarragon: 1 bunch, lemon: 1, button mushrooms: 8 oz
2. 

   2

   Once water boils, add tagliatelle . Cook until al dente ⏱️ 10 minutes . Drain, reserving ½ cup cooking water.

   tagliatelle: 8 oz
3. 

   3

   Meanwhile, heat olive oil in a large pan over medium heat. Add onion and season with salt and pepper. Cook, tossing, until softened ⏱️ 5 minutes . Add garlic and mushrooms. Season and cook until tender ⏱️ 5 minutes .

   olive oil: 1 tbsp
4. 

   4

   Add veggie stock concentrate , reserved pasta water, and half the tarragon to the pan. Let simmer until slightly reduced ⏱️ 3 minutes . Stir in sour cream . Cook until slightly thickened ⏱️ 3 minutes .

   veggie stock concentrate: 2 cubes, sour cream: 3 tbsp
5. 

   5

   Add cooked tagliatelle, a squeeze of lemon juice, and half the parmesan cheese to the pan. Toss to combine. Season with salt and pepper.

   parmesan cheese: 2 tbsp
6. 

   6

   Divide pasta and mushrooms between plates. Sprinkle with remaining parmesan and tarragon to taste. Serve immediately.