Creepy Crawly Tagliatelle Pasta

🥘 Ingredients

• Parmesan cheese
  ½ cup
• button mushrooms
  8 oz
• garlic
  4 clove
• lemon
  2 unit
• olive oil
  2 tsp
• pasta cooking water
  ½ cup
• pepper
• red onion
  2 unit
• salt
• sour cream
  4 tbsp
• tagliatelle
  12 oz
• tarragon
  ½ d%ounce
• 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 ; discard stems. Finely chop leaves. Halve lemon . Thinly slice button mushrooms .

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

   2

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

   tagliatelle: 12 oz, pasta cooking water: ½ cup
3. 

   3

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

   olive oil: 2 tsp, salt, pepper, salt, pepper
4. 

   4

   Add veggie stock concentrate , pasta cooking water, and half the tarragon to the pan with mushrooms. Let simmer until slightly reduced, ⏱️ 1 minutes . Stir in sour cream . Cook until slightly thickened, ⏱️ 3 minutes more.

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

   5

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

   lemon, Parmesan cheese: ½ cup, salt, pepper
6. 

   6

   Divide tagliatelle and mushrooms between plates. Sprinkle with remaining Parmesan cheese and tarragon (to taste) and serve.

   Parmesan cheese, tarragon