INGREDIENTS
- 1 tbsp oil
- 250 g (~ 9 oz) mushrooms, sliced (I used chestnut mushrooms)
- 250 g (~ 9 oz) fresh tagliatelle
- 3 cloves garlic, minced
- 1 tbsp butter
- 2 tbsp heaped full fat cream cheese
- 75 ml (~ 1/4 cup) milk
- 50 g vegetarian parmesan-style cheese, finely grated (~ 1/3 cup when grated)
- Salt
- Black pepper
- Few sprigs fresh parsley, finely chopped
INSTRUCTIONS
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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.
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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.
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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.
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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.
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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.
Serves 2 – taken from easycheesyvegetarian
Crafts and Life 
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