Cambozola, mushroom and sage pasta - Testing

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

1 - This was a bit dull. I increased the pasta to 12oz, and there wasn't enough goop. But also, the cheese flavour didn't really come through. Maybe a sharper cheese would work better? And I think adding the spinach is a good idea, I look forward to trying it.

Number of portions: 4 servings
Serving size: ~307 g
Calories per serving: ~545 kcal
Speed: Everyday Dish (hands-on time moderate, short cooking steps)
Experienced cook (active time): 20–25 min
Novice cook (active time): 30–35 min
Total elapsed time: 25–30 min
LHSS Score: 5.8 / 10

2 cups (8oz) dry rotini 

6-7 fresh whole sage leaves

1 Tbsp. (.5oz/14gr) butter

1 Tbsp. (.5oz/14gr) olive oil

6-7 (200-250g) large button mushrooms, sliced thin

2 cloves garlic, spliced thin

2/3 cup heavy cream

(TO TRY 2 cups fresh baby spinach or arugula (roughly 60 g per serving))

100 g cambozola cheese, cut into small cubes

1. Drop the pasta into a pot of boiling salted water.
2. Melt the butter in 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.
3. Add the mushrooms to the pan. Fry until they begin to brown, then toss in the garlic. Continue frying for 1 minute until fragrant.
4. 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.
5. 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.