Pasta with Mushrooms and Gorgonzola Cheese Sauce

Ingredients

• 8 oz baby bella mushrooms sliced
• 2 tablespoons parsley fresh
• 0.3 teaspoon thyme leaves fresh
• 1  garlic clove minced
• 1.3 cup gorgonzola cheese divided
• 1 cup heavy cream 
• 3 tablespoons olive oil 
• 0.3 cup onions chopped
• 1 pound soup noodles 
• 6 servings salt and pepper 
• 0.8 cup vegetable stock 

Equipment

• sauce pan
• wooden spoon

Directions

1. Cook pasta in boiling salted water until al dente.
2. Drain well and keep warm.
3. Heat oil in a large saucepan over medium heat.
4. Add the mushrooms and cook for 5 minutes or until soft, stirring occasionally.
5. Add onions, garlic, salt, pepper and thyme. Cook 4 minutes, stirring occasionally.
6. Add the chicken stock, heavy cream, increase the heat to high and bring to a boil. Reduce the heat to medium low and simmer until thick, stirring constantly with a wooden spoon about 5 minutes.
7. Add 1 cup of gorgonzola cheese and 1 tablespoon of parsley. Stir well and adjust the seasoning to taste.
8. Add the pasta to the mushroom sauce, stirring well, and cook until the pasta is heated through, about 2 minutes.
9. Remove from heat and sprinkle with remaining gorgonzola cheese and parsley.
10. Serve immediately.