Put a large pot of salted water onto boil. Heat the oil in a frying pan over a medium heat. Add the garlic and fry gently until softened, about 3 minutes. Add the mushrooms, season well with salt and pepper and cook for 8-10 minutes until softened and the liquid has evaporated.
While the mushrooms are cooking add the tagliatelle to the water and cook according to packet instructions.
Add the crème fraîche to the mushrooms and stir through then use tongs to move the tagliatelle from the water to the mushroom and crème fraîche mixture. Toss using tongs and add a little pasta water if the sauce needs loosening.
Serve topped with fresh parsley.
Nutrition information is an estimate and will vary depending on the ingredients used.