Cambozola, mushroom and sage pasta - Untested

https://cookpad.com/ke/recipes/16908094-cambozola-mushroom-and-sage-pasta

3 servings

2 cups dry rotini

6-7 fresh whole sage leaves

6-7 large button mushrooms, sliced thin

2 cloves garlic, spliced thin

2/3 cup heavy cream

100 g cambozola cheese, cut into small cubes

Drop the pasta into a pot of boiling salted water.

Add a couple of tablespoons butter to a large pan on medium-high heat. Once melted, lay in the sage and let fry a couple of minutes until the sage leaves turn deep green and become crispy. Remove them to a paper-towel lined plate to drain.

Add the mushrooms to the pan. Fry for about 5 minutes until they begin to brown, then toss in the garlic. Continue frying for 1 minute until fragrant.

Lower the pan temperature to low and add the cream. Drop in the cheese, a few cubes at a time, stirring them into the sauce until they melt. Once all the cheese has been added, let simmer for 2 or 3 minutes until slightly thickened. Taste and add seasoning as required.

Transfer the cooked pasta to the pan and toss until well-coated with sauce. If you want a looser sauce (because it will thicken as it cools), add a splash of the pasta cooking water. Serve garnished with the sage leaves.