Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Before draining, reserve about ½ cup of the pasta‑cooking water, then drain the pasta and toss it immediately with the olive oil to prevent sticking.

Meanwhile, in a saucepan over medium‐high heat, add a knob of butter (if desired) and the olive oil, then the minced garlic. Sauté for about 1 minute until fragrant (do not let the garlic burn).

Add the sliced mushrooms to the pan and cook for about 5 minutes, stirring occasionally, until they’re nicely browned and caramelised.

Pour in the chicken broth and stir, letting it cook for a minute or two to reduce slightly. Then add the Italian herb seasoning, lemon juice, flour and Dijon mustard and stir well to combine.

Reduce the heat to medium and stir in the heavy cream. Bring the sauce to a gentle boil, then reduce to a simmer and let it thicken slightly.

Add the drained pasta into the sauce. Toss well so the pasta is fully coated. If the sauce seems too thick, add a little reserved pasta water, one tablespoon at a time, until you reach your desired consistency.

Adjust seasoning with salt and freshly ground black pepper to your liking. Serve immediately, topped with freshly chopped parsley and grated Parmesan cheese. Optionally pair with the antioxidant sparkling water for a refreshing contrast.