Creamy Mushroom Ribbon Pasta

Here's the recipe:
Ingedients:
Cod Fish or Tuna
Fresh Button Mushrooms
Stock /Boiled Water
Chopped Carlic
Pasta Ribbons
Olive Oil

Cream Sauce:
Full Cream Milk (300ml)
Wholemeal/Plain Flour (2-3tbsp)
Parmesan /Cheddar Chesse (50g)
Unsalted butter (30g)

To make the sauce, melt the butter completely, whisk in flour and slowly add in the milk and whisk at the same time till it thickens. Remove from fire once thicken and stir in the chesse. Only need about 2 tbsp to cook the pasta so the rest can freeze and use it another time.

Heat oil, fry the garlic and add in the mushrooms and fish. Stir fry a little and add in the cooked pasta ribbons, followed by the cream sauce. Add in stock/water enough to dilute the cream sauce and cover the pasta. Remove from fire once fish is cooked and sauce begins to thicken.