Tagliatelle with Mushroom Cream Sauce

Cook the ribbon noodles in salted water as usual. Clean the mushrooms and cut them into pieces that are not suitable for the munch. Heat the butter in a pan and fry the mushrooms with the garlic, thyme and oregano until cooked through. Then deglaze with cream and milk, add the herbal cream cheese and bring to the boil. Season the sauce with salt, pepper and a pinch of nutmeg and simmer over a low heat for 2-3 minutes, stirring occasionally. Add freshly chopped chives. Pour the strained noodles into the sauce and mix everything together well. Enjoy your meal!