Wild Mushroom Fettuccine
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Wild Mushroom Fettuccine

Rich mushroom cream sauce is the base for this delicious dish. Sweet tarragon and sharp parmesan cheese compliment the richness, and fettuccine serves as the perfect vehicle to soak it all up!

Tags:
Veggie
Allergens:
Wheat
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

6 ounce

Fettuccine

(Contains Wheat)

4 ounce

Mixed Wild Mushrooms

1 unit

Lemon

2 clove

Garlic

1 unit

Red Onion

1 bunch

Parsley

1 sprig

Tarragon

2 tablespoon

Sour Cream

(Contains Milk)

¼ cup

Parmesan Cheese

(Contains Milk)

1 unit

Veggie Stock Concentrate

Not included in your delivery

1 tablespoon

Olive Oil

1 pinch

Salt

unit

Pepper

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Nutrition Values

/ per serving
Calories599 kcal
Energy (kJ)2506 kJ
Fat18 g
Saturated Fat0 g
Carbohydrate88 g
Sugar0 g
Dietary Fiber9 g
Protein28 g
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Pot
Large Pan

Instructions

1

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

Cook mushrooms
2

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

Add pasta water
3

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

Stir sour cream to the pan
4

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

Mix all ingredients
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

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

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