Creamy Cambozola, Mushroom and Sage Pasta

Video Description

Cambozola (a.k.a. blue brie cheese) is the star of this dish, and cream, mushrooms and sage are her delicious supporting cast. This pasta dish is a winner. Here's how to make it: 2 cups rotini (or other pasta of your choice) 6 or 7 large sage leaves 6 or 7 large white button mushrooms, de-stemmed and sliced thin 2 cloves garlic, sliced thin 2/3 cup heavy cream 100 g Cambozola cheese, rind removed, cut into small cubes 1. Cook the pasta in a large pot of boiling salted water. 2. Melt 2 tbsp unsalted butter in a large pan. Once melted, lay in the sage leaves and let them fry until they darken and become crisp, about a minute or two. Remove the sage and let them drain on some paper towel. 3. Add the mushrooms to the pan and fry for about 5 minutes until they've given up their water and started to brown. Add the garlic and continue frying another minute. Pour in the cream and add the cheese, a few cubes at a time, letting them melt into the sauce. Simmer for 2 or 3 minutes, then taste. Add freshly cracked black pepper and salt as needed. 4. Drain the pasta (reserving a little of the cooking water) and add it to the sauce. Toss well to coat. The sauce will thicken slightly as it cools, so add a splash of the pasta water to thin it out as needed. Serve garnished with the fried sage. Enjoy! Robert