Tagliatelle with Tofu and Mushrooms

225g/8oz tagliatelle

50g butter

1 onion, chopped

1 clove garlic, peeled and crushed

125g/4½oz mushrooms 

1 pack tofu

200ml vegetable stock

1tbsp fresh parsley, chopped

salt and pepper

50ml double cream

50ml milk

50g cheese

1tbsp plain flour

Cook tagliatelle in boiling salted water.

Wipe mushrooms and slice if large.

Fry onion and garlic in half of butter over a low heat.

Turn up heat. Add tofu and mushrooms and fry until soft and just brown.

Add stock and bring to boil. Leave for 2-3 minutes.

In separate pan melt rest of butter. Add flour and mix. Cook for a minute. Then add milk, a little at a time, stirring well.

Stir in cream, cheese and add chopped parsley.

Combine with drained cooked pasta and mushroom mixture and simmer until ready to serve.