Cambozola, mushroom and sage pasta

Name: Cambozola, mushroom and sage pasta
Total time: 900 s
Yield: 3 servings
Cuisine: British
Ingredients: 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

Robert Gonzal @robert

Vancouver BC

This dish is another special request from my wife. It's chock-full of delicious, earthy flavours: brown butter, crispy sage, mushrooms, and creamy, lightly funky cambozola. Needless to say, it was a hit.

Video can be found here:
https://youtu.be/EgNc58tXZcI

Robert Gonzal @robert

Vancouver BC

Video can be found here:
https://youtu.be/EgNc58tXZcI

Saved

Ingredients

15 minutes

3 servings

2 cupsdry rotini
6-7fresh whole sage leaves
6-7large button mushrooms, sliced thin
2 clovesgarlic, spliced thin
2/3 cupheavy cream
100 gcambozola cheese, cut into small cubes

Saved

Steps

15 minutes

1

Drop the pasta into a pot of boiling salted water.
2

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.
3

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.
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.