Tagliatele Pasta

225 g (8 oz) tagliatele pasta
40 g (1½ oz) butter or margarine
8 - 15 (1 - 2 tbsp) Solomon Gundy
100 g (4 oz) sliced button mushrooms
15 g (1/2 oz) plain flour
600 ml (1 pint) milk (or substitute some milk with cream)
25 g (1 oz) Parmesan cheese
50 g (2 oz) grated cheddar cheese
1 or 2 cloves minced garlic

Method
Cook pasta in salted water until 'al dente' ( about 10 minutes). Meanwhile, melt 15g (1/2 oz) butter in a large saucepan and gently sauté mushrooms and garlic for 2-3 minutes. Remove from pot and reserve. Melt remaining butter in pot, ad the flour and cook for 1 minute, stirring constantly to keep smooth while adding the milk. Then add Solomon Gundy and cheeses. Bring to boil. Stir in mushrooms and garlic. Drain and rinse the Cooked pasta then gently combine the sauce. Sprinkle on parsley and extra parmesan cheese if desired, serve immediately.