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Author Notes: Comforting but still quick and light pasta dish, you can make with trivial ingredients that you usually have in the fridge and pantry. —Paula
- 150 grams Paris mushrooms
- 1 Clove garlic, unpeeled, lightly crushed
- 1 tablespoon Extra virgin olive oil
- 200 grams Dry pasta (I used bucatini but you may use another type)
- 2 tablespoons Roquefort cheese
- Salt and freshly ground black pepper
- Fresh oregano leaves
- Thoroughly clean the mushrooms and, if they're large, cut in half or quarters; otherwise leave them whole.
- In a skillet, heat the olive oil with the garlic clove over medium-high heat. Add the mushrooms and let them brown all over, while loosing some of their natural humidity. Season with salt and freshly ground black pepper.
- Cook the pasta in boiling water, seasoned with salt (the amount of time varies but it's mentioned on the package). Drain the water, keeping 2 or 3 tablespoons of it.
- Add the cheese to the pasta and stir to melt a little. To make the cheese sauce creamier, add some of the cooking water that you've reserved, if necessary.
- Add the mushrooms and serve immediately, garnished with fresh oregano.