In a deep pan of warm olive oil add garlic, onions, mushrooms, chillis and parleys. Cook until softened and infused then add the cream and allow to bubble at a low heat for a few minutes. Then add your Parmesan, cook until cheese fully melted.

Drain the water from the cooked taglioni and add the taglioni pasta to the creamy sauce. Then throw in the parsley and mix well.

Ready to serve!