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.
*Use homemade broth, broth powder or cube.