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Hey guys! Welcome to my travel and lifestyle blog. I created this space to share my adventures, foodie recommendations, and general pieces on what helps me achieve happiness and self-love. Enjoy!

Creamy Lemon Tagliatelle

Creamy Lemon Tagliatelle

What's for dinner, you ask? Um, this AMAZING pasta dish that is packed with flavor and deliciousness! Sometimes with trying to "eat healthy," I get caught up in substitutes and forget that pasta is in fact OK to eat. And with that being said, I had this awesome homemade Creamy Lemon Tagliatelle from HelloFresh that satisfied me for two dinners.  

If you don't know what HelloFresh is, I highly recommend you try it! I've been doing these delivery meal kits for a while now, and they never disappoint. Basically, you sign up for HelloFresh (click here and use code ARIELLESAYS30 for a $30 discount on your first order), pick your dietary preferences, number of people in your household, and preferred schedule. They select your meals based on your preferences but also give you the flexibility to select meals from your weekly menu.

Anyway, this recipe was bomb and I needed to share it with the world. Check it out below! 

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Creamy Lemon Tagliatelle

Servings: 2


  • 1 small red onion
  • ¼ ounce tarragon
  • 4 ounce button mushrooms 
  • Vegetable stock concentrate (2 units)
  • ¼ cup parmesan cheese
  • 2 garlic cloves
  • 1 lemon
  • 6 ounces tagliatelle 
  • 2 tbsp sour cream


  1. 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.
  2. Once water is boiling, add tagliatelle to pot. Cook until al dente, 9-11 minutes. Drain, reserving ½ cup cooking water.
  3. 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.
  4. 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.
  5. Add tagliatelle, a squeeze of lemon, and half the Parmesan to pan with sauce and toss to combine. Season with salt and pepper.
  6. Divide tagliatelle and mushrooms between plates. Sprinkle with remaining Parmesan and tarragon (to taste) and serve.
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