Mushroom ragu tagliatelle

Cook the pasta until its fully cooked. Drain the water and on a very low heat add the cream and parmesean and mix in until fully dissolved

In another pan, fry the onion, mushroom and thyme and fry until almosed cooked.

Add the veggie stock and white wine and simmer until the sauce is reduced. Add salt as desired.

Garnish with chopped parsley. Serve both together.