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Fresh tagliatelle with stilton and mushrooms

Tana likes to make this towards year end, using leftover stilton from Christmas. Of course, you can use any blue cheese: piquant roquefort, savoury dolcelatte or creamy gorgonzola would work well.

SERVES 6

25g butter

250g chestnut or baby portabella mushrooms, sliced

100ml double cream

500g fresh tagliatelle

100g stilton, chopped or crumbled

handful each of fresh oregano and flat-leaf parsley, leaves chopped

Bring a large pot of salted water to the boil. In the meantime, melt the butter in a wide sauté pan. When it begins to foam, add the mushrooms and some seasoning. Fry over high heat, tossing occasionally, until the mushrooms are golden brown and tender. Add the cream and reduce the heat.

Cook the tagliatelle in the boiling water for 2 minutes until al dente. Drain the pasta, but reserve 4-5 tablespoons of the water in the pan. Return the tagliatelle to the pan and tip in the mushrooms and cream. Add three-quarters of the stilton and half of the chopped herbs and toss until the pasta is evenly coated with the melting cheese and sauce.

Divide among individual serving plates and scatter over the remaining stilton and herbs. Serve at once.