A little fresh parsley and finely chopped garlic (optional)
Sunflower oil, for frying
Boil the tagliatelle in a large pan of salted water for about 8 minutes. Drain and add a little olive oil to
prevent the pasta from sticking.
Heat a little sunflower oil in a frying pan and fry the mushrooms, seasoning with salt and pepper. Drain
the oil and add the parsley and garlic, if using. Add the tagliatelle and MEVGAL Feta Cheese, and stir
for half a minute before serving immediately.