Cook tagliatelle according to packet instructions. Drain and set aside.
Meanwhile, add the plant based butter and oil to a skillet over medium-high heat. Add the mushrooms and garlic to the pan and sauté for about 5 minutes.
Add the wine, herbs, lemon zest, flour, and wholegrain mustard to the pan. Stir in the Violife Creamy and let it simmer for a couple of minutes.
Once the sauce has thickened up, season and add the Violife Grated Original, stirring until it melts nicely. Add the pasta to the pan and toss until combined. Sprinkle with the fresh parsley and serve.