Creamy lemon Tagliatelle

Ingredients : 

• 1 Red Onion
• 1/4 ounce Tarragon
• 4 ounce Button Mushrooms.
• 2 unit Vegetable Stock Concentrate
• 1/4 cup Parmesan Cheese
• 2 clove Garlic
• Lemon
• 6 ounce Tagliatelle
• 2 tablespoon Sour Cream
  Instructions : 
  
• Wash and dry all produce. Bring a large pot of salted water to a boil. Halve, peel, and finely chop onion. Mince or grate garlic. Pick leaves from tarragon; discard stems. Finely chop leaves. Halve lemon. Thinly slice mushrooms.
• Once water is boiling, add tagliatelle to pot. Cook until al dente, 9-11 minutes. Drain, reserving ½ cup cooking water.
• Meanwhile, heat a drizzle of olive oil in a large pan over medium heat. Add onion and season with salt and pepper. Cook, tossing, until softened, about 5 minutes. Add garlic and mushrooms. Season with salt and pepper. Cook, tossing, until mushrooms are tender, about 5 minutes more.
• Add stock concentrates, reserved pasta cooking water, and half the tarragon to pan with mushrooms. Let simmer until slightly reduced, about 3 minutes. Stir in sour cream. Cook until slightly thickened, about 3 minutes more.
• Add tagliatelle, a squeeze of lemon, and half the Parmesan to pan with sauce and toss to combine. Season with salt and pepper.
• Divide tagliatelle and mushrooms between plates. Sprinkle with remaining Parmesan and tarragon (to taste) and serve.
  
  Bon appétit  Source: hellofresh.com