Ingredients:
45 ml butter
2 garlic clove, crushed
12 ml cake flour
250 ml LANCEWOOD® Double Cream Plain Yoghurt
125 ml milk
70 g LANCEWOOD® White Cheddar, finely grated
10 ml lemon juice
5 ml Hot English mustard powder
salt & freshly ground black pepper to taste
250 ml tagliatelle, cooked according to the instructions on the packet. Reserve 100 ml pasta water.
To serve:
lemon zest
15 ml flat leaf parsley, chopped
15 ml fresh chives, chopped
