What you’ll need
3 cups The Healthy Baker Plain Flour
1 cup warm water
3 tablespoons auzure Canola Oil
3 green shallots chopped
200g sliced button mushrooms
200g sliced Swiss Brown mushrooms
2 garlic cloves crushed
1 tablespoons corn flour
375g light evaporated milk
¼ cup light cream cheese
1 tablespoons chopped chives
1 cup frozen baby peas
Place flour in a large bowl and make a well in the centre. Mix 2 tablespoons of oil and water in a jug.
Slowly pour into the well of the flour and gently mix together with a fork. (Or do this in a food processor).
Knead dough by hand for 10 minutes. Place back into mixing bowl and over with a clean tea towel and rest the dough for 30 minutes.
Heat remaining oil in a large non-stick frying pan over medium heat. Add shallots and cook, stirring for 3 minutes or until softened.
Add mushrooms, garlic and 2 tablespoons of water. Cook for 3-4 minutes or until tender.
Combine corn flour & evaporated milk in bowl. Add to pan. Cook stirring until thick.
Add cream cheese & chives and peas. Keep warm while you roll out and cook the pasta.
Roll out pasta dough to 3mm, using a pasta machine or rolling pin. Cut into thin strands to form tagliatelle.
Cook in salted boiling water for 2-3 minutes or until cooked. Drain and return to pan. Toss with the sauce and serve.
