Blue Cheese and Mushroom Pasta

Delicious and filling savory pasta. Excellent with toasted garlic bread and a nice mixed salad. First made this up when I had nothing in the fridge but a little block of cheese, some mushrooms, and a tiny tub of sour cream. The experiment paid off!

• Ready In: 25 mins
• Serves: 2

Ingredients

• 1⁄2 onion, finely chopped
• 1⁄2 clove garlic, crushed
• 2  cups  a variety of mushrooms, such as morel,shiitake,oyster (sliced)
• 5  tablespoons  crumbled mild blue cheese (Danish or Saga)
• 4  ounces containers yoghurt
• 1⁄4 cup creme fraiche
•  black pepper
• 1⁄4 cup parsley
•  parmesan cheese
•  whatever pasta, very nice with anything curly that will catch the sauce

Directions

1. Saute the onion and garlic in butter or olive oil over medium heat.
2. Add the mushrooms, sautee until soft.
3. Add the blue cheese, yoghurt, and creme frais.
4. Stir until heated through and the BlueCheese is melting.
5. Pepper to taste.
6. Just before you take the sauce off the stove, add salt and pepper to taste.
7. A dash of Cayenne is really nice.
8. Server over hot pasta and sprinkle with freshly ground parmasean and chopped parsley.