Steps
- Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet. Cook 1 chopped onion over low heat for 10 minutes.
- Add 250g of sliced cremini mushrooms. Cook over medium heat for 10 minutes. Add 1 clove of grated garlic and cook for 2 minutes.
- Pour in 100ml of dry white wine. Simmer until reduced by half.
- Stir in 200ml of heavy cream, the zest of 1 lemon, and 200g of grated vegetarian Italian-style hard cheese. Heat gently.
- Meanwhile, cook 300g of tagliatelle following the package. Reserve some cooking water, then drain.
- Toss the pasta into the sauce, adding cooking water until it coats the noodles. Stir in ½ small bunch of chopped parsley and season with black pepper to taste.