Heat a dash of oil in a frying pan, and add the sliced mushrooms. Cook over a medium heat for 5 minutes, until fairly soft.

While the mushrooms are cooking, boil the tagliatelle in plenty of water until cooked al dente - it usually only takes a few minutes, especially if you’re using fresh tagliatelle. Dried tagliatelle will take a few extra minutes.

When the mushrooms are fairly soft, add the garlic and the butter. Cook for a few more minutes until the garlic is fragrant and the mushrooms have started to turn golden brown.

Lower the heat, and add the cream cheese, milk, and grated cheese. Add a generous pinch of salt and pepper, as well as the chopped parsley. Cook gently for a few minutes, until the cheese melts to create a smooth, glossy sauce.

When the sauce is hot, add the cooked tagliatelle, and toss to coat. You can add a dash more milk if the sauce seems too thick. Serve immediately topped with more parsley and grated parmesan.