Fresh Tagliatelle with garlic and herbs (found in most supermarkets) works very well, but any favourite pasta can be used.

Serves 2 - 3

Ingredients
1 leek sliced
6 oz/175g mushrooms sliced
¾ pint/450 ml milk
3 tablespoons of white wine
1 garlic clove crushed
2 level tablespoons of plain flour
2-oz/50g strong cheddar cheese grated
Black pepper
1 ½ oz/40g butter or margarine
1 teaspoon English mustard

Method
Start cooking the chosen pasta in the usual way, and while it is cooking prepare the sauce. Melt the butter in a saucepan and add the leek, stirring from time to time and cook until the leek softens about 3 minutes. Add the garlic and cook for a minute. Next add the mushrooms and stir, all the moisture will be absorbed. Splash in the wine, cover and simmer gently for 4 minutes. Remove from the heat, and stir in the flour to make a roux, next add the pepper and stir in the milk gradually. At this point add the cheese and mustard and return the pan to the heat, bring to the boil stirring all the time until the sauce thickens. Transfer to a serving bowl or dish.

This sauce freezes well although it may need thinning a little with water or milk before reheating. It can also be prepared in advance and reheated later. Cook chosen pasta in the usual way.

TIP
If using the sauce later, cover with plastic cling film allowing the film to rest on the top of the sauce. This prevents a skin from forming.

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