1. In a large pan or wok on a medium heat add the oil and cook the onions for 5 mins. Add the garlic and sundried tomatoes and fry for 2 mins. Add the mushrooms, mix everything together and cook for a further 5 mins. Pour in the wine and continue to cook for another 5 mins.

2. Reduce the heat slightly and pour in the crème fraiche and mix altogether. Season with salt and pepper and reduce to simmer for 5 mins with the pan lid on.

3. Add in the spinach leaves, pecorino cheese and Italian herbs and place the pan lid back on to continue to simmer.

4. Cook the tagliatelle in boiling water for 8-10 mins until cooked. Drain and transfer it over into the mushroom mixture. Give everything a good stir and continue to simmer for a further 5 mins.

5. Transfer over into two separate bowls and add the parsley on top