Creamy Dreamy Linguine

🥘 Ingredients

• black pepper
  to taste
• button mushrooms
  8 oz
• garlic
  2 cloves
• lemon
  1 unit
• linguine
  8 oz
• olive oil
  1 tbsp
• parmesan cheese
  1 oz
• red onion
  1 unit
• salt
  to taste
• sour cream
  2 oz
• tarragon
  1½ oz
• veggie stock concentrate
  1 packet

🍳 Cookware

• large pan

1. 

   1

   Wash and dry all produce. Halve, peel, and finely chop red onion . Mince or grate garlic . Pick leaves from tarragon and discard stems, then finely chop the leaves. Halve lemon . Thinly slice button mushrooms .

   red onion: 1 unit, garlic: 2 cloves, tarragon: 1½ oz, lemon: 1 unit, button mushrooms: 8 oz
2. 2

   Bring a large pot of salted water to a boil. Add linguine to the pot. Cook until al dente ⏱️ 10 minutes . Drain, reserving ½ cup cooking water.

   linguine: 8 oz
3. 

   3

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

   olive oil: 1 tbsp, salt: to taste, black pepper: to taste
4. 

   4

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

   veggie stock concentrate: 1 packet, sour cream: 2 oz
5. 

   5

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

   parmesan cheese: 1 oz
6. 

   6

   Divide the linguine and mushrooms between plates. Sprinkle the remaining parmesan cheese and tarragon over each and serve.