Penne Pasta with Creamy Blue Cheese and Mushroom Sauce

Penne Pasta cooked "al Dente", sauteed mushrooms, rich stock and creamy blue cheese. A recipe to remember.
It's suitable for vegetarians and a really economical and easy dish to prepare.
Great for an informal supper or summer lunch.
Just serve with a simple tossed salad and some freshly grated Parmesan.

• 12ozs. Of good quality penne pasta
• 1 Medium onion - finely chopped
• 2 Clove of garlic - finely chopped
• 1 Teaspoon of dried tarragon
• 1lb. Of mushrooms - sliced
• 1 Cup of vegetable or chicken stock
• 8ozs. Of good blue cheese - Gorgonzola or similar
• 1 Bunch of flatleaf parsley
• Good quality extra virgin olive oil
• Parmesan to sprinkle
• Salt and black pepper to taste

1. OK - First fry off the onions and mushrooms in some of the olive oil in a non stick fry pan - on a good heat - making sure they are well browned.
2. Turn down the heat and add the garlic cook for five minutes stirring as you go.
3. Now add the stock and tarragon and reduce until sticky.
4. Meanwhile you can cook the pasta in plenty of salted boiling water for about 8-9 minutes.
5. Crumble the blue cheese into the sauce - add half the parsley and salt and pepper to taste, giving it a good stir.
6. Drain the pasta return to the pan and add the sauce - mix well.
7. Spoon onto 4 dinner plates. 
8. Sprinkle with freshly grated Parmesan and the rest of the parsley.

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