Creamy Mushroom Tagliatelle

• Preheat your oven to 180°C / 350-375°F / Gas Mark 4-5
• Mince the garlic cloves
• Combine olive oil, minced garlic, dried thyme, salt and pepper and stir to combine
• Use a mandolin to thinly slice some of the mushrooms
• Then use a knife to roughly chop the rest
• Add all of the chopped mushrooms to a baking dish and use a pastry brush to coat them in the seasoned oil
• Pop the butter into the baking dish also and then place the dish on the middle rack in the oven, roast for 15 mins
• Bring a pot of boiling salted water to the boil and cook tagliatelle according to packet instructions Note 4
• Drain the pasta and keep the pasta water
• Make the sauce by combining the cream with the chopped parsley at a low heat in a large flat saucepan
• Use an oven mit to remove the mushrooms from the oven and transfer into the cream and parsely, stir to combine
• Add the drained cooked pasta to the creamy mushroom sauce, stir to combine. Add a little of the pasta water as needed to thin the sauce
• Serve with parmesan cheese, cracked pepper and parsley.