Cook the pasta until al dente. Drain the pasta.

Meanwhile, in a large skillet, heat the oil over high-medium heat. Add the mushrooms and cook, stirring occasionally, until the mushrooms are dry and lightly brown, about 7-8 min. Season with salt, black pepper.

Add the garlic and cook about 30 s.

Pour the cream, broth. Cover the pot and bring to a boil.

Reduce heat to low and add the tagliatelle, tomatoes, parsley, season with salt, pepper, drizzle with lemon juice. Simmer for a few minutes.