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.
