Heat 1 tablespoon of extra virgin olive oil and crushed garlic clove in a skillet over medium heat.
After approx. one minute, remove garlic clove from the skillet and add butter.
Once melted, add chopped shallot and cook until golden brown.
Add mushrooms and chopped parsley. Pour in vegetable broth, lemon juice, and season with salt and pepper. Stir and cook over until all the liquid has evaporated.
Cook tagliatelle in salted water as indicated on the package instructions.
Add the white sauce, and cook for about one minute.
Stir in tagliatelle and toss well to combine.
Serve and enjoy.