I first tried this recipe when I had a glut of mushrooms and stilton in the fridge - I was looking for inspiration, when it dawned on me that they go well together and both go well with pasta, so I thought I would combine the lot! It works well, but you do need a fair amount of garlic to give it a bit more flavour. Don't be tempted to make the sauce with the mushrooms still in the pan - they lend the sauce a rather unappetising grey colour if you cook them together, cook them separately, and the colour is much more appetising! The quantities shown in this recipe serve 2 when served with a green or red salad.

Ingredients

• 250g Mushrooms, chopped
• 4 cloves Garlic, finely chopped
• 10g Butter
• 300ml Milk
• 2 tbsp flour
• 125g Stilton, crumbled
• Salt and Freshly ground black pepper
• 150g Pasta

Method

1. Lightly fry the garlic and mushrooms for 5 minutes.
2. In a separate pan melt a the butter over a low heat. Add the flour and stir to a thick paste. Remove from the heat.
3. Cook the pasta as advised (normally 10 minutes in boiling water for dried pasta shapes).
4. Add a little milk to the paste, and stir until all lumps are removed. Place the pan over a low heat and stir constantly, adding the milk steadily.
5. Heat gently with continual stirring until the sauce is simmering.
6. Remove from the heat, and add the stilton. Stir and heat gently to melt the stilton. Add salt and pepper as required.
7. Drain the pasta, and add the mushrooms and stilton sauce.
8. Serve immediately.