Creamy Dreamy Linguine

🥘 Ingredients

• Parmesan cheese
  ½ cup
• button mushrooms
  8 oz
• garlic
  4 clove
• lemon
  2 unit
• linguine
  12 oz
• olive oil
  2 tsp
• pepper
• red onion
  2 unit
• salt
• sour cream
  4 tbsp
• tarragon
  ½ oz
• veggie stock concentrate
  4 unit

🍳 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 chop red onion . Mince or grate garlic . Pick leaves from tarragon and discard stems; finely chop leaves. Halve lemon . Thinly slice button mushrooms .

   red onion: 2 unit, garlic: 4 clove, tarragon: ½ oz, lemon: 2 unit, button mushrooms: 8 oz
2. 2

   Once water is boiling, add linguine to pot. Cook until al dente, ⏱️ 9 minutes to ⏱️ 11 minutes . Drain, reserving ½ cup cooking water.

   linguine: 12 oz
3. 

   3

   Meanwhile, heat olive oil in a large pan over medium heat. Add onion and season with salt and pepper . Cook until softened, about ⏱️ 5 minutes , tossing occasionally. Add garlic and mushrooms. Season with salt and pepper. Cook until mushrooms have shrunk and turned a few shades darker, about ⏱️ 5 minutes more.

   olive oil: 2 tsp, salt, pepper
4. 

   4

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

   veggie stock concentrate: 4 unit, sour cream: 4 tbsp
5. 

   5

   Add linguine, a squeeze of lemon juice, and half the Parmesan cheese to pan with sauce and toss to combine. Season with salt and pepper.

   Parmesan cheese: ½ cup
6. 

   6

   Divide linguine and mushrooms between plates. Sprinkle remaining Parmesan and tarragon over each and serve.