Tagliatelle with mushrooms and gorgonzola in the oven

This was my improvisation for lunch today. It came out perfect!

Ingredients (x2):
1 clove of garlic
160 g table mushrooms
200 g tagliatelle
olive oil
½ dl cream
some milk
basil
salvia
black pepper
salt
80 g gorgonzola cheese

Preparation:
Cook the tagliatelle in lightly salted water. While the pasta is cooking, start preparing the sauce. Cut half of the mushrooms into pieces of approximately 1,5 cm in diameter. Put the other half of the mushrooms into a mixer. Pour a bit of olive oil on the mushrooms that are going to be mixed and add a bit of salvia and basil. Mix until all the mushrooms have stopped looking like mushrooms.

On a pan, heat the chopped clove of garlic with olive oil and let it gain a more golden colour. Add the mushrooms cubes on the pan and fry them on high heat for about 6 minutes. Then add the other half of the mushrooms that you mixed with the mixer, the "paté". Add salt and black pepper. Keep on frying for at least 5 more minutes. Then significantly lower the heat and pour the cream on the pan accompanied with a bit of milk. Let the sauce cook while mixing it for most of the time.

When the tagliatelle are ready, pour the water off them. Add the sauce into the pan with tagliatelle and mix them well together. Check that the amount of spices is right. Pour the dish into an oven plate. Cut pieces of the gorgonzola and place them over the whole surface of the pasta.

Bake the dish in the oven at 180'c for some 7 minutes.

Tagliatelle with pistachio-zucchini cream

Here's an excellent tagliatelle recipe where I make use of pistachios, those that you usually associate with snacking. Pappardelle are just as fine as tagliatelle.

Ingredients (x3):
200 g tagliatelle
2 small cloves garlic
½ onion
1 zucchina
4 tablespoons crème fraîche
3/4 dl milk
(instead of these last two you can use just plain cooking cream instead, or only milk if you want a lighter version)
black pepper
salt
olive oil
25 pistachios
parmesan

Preparation:
Put the pasta to cook in a pan with salted water. Grind the garlic and chop the onion and heat them on a pan with olive oil. Grate the zucchina and add it on the pan. Fry it on pretty high heat for three minutes. Mash 12 pistachios and add them on the pan. Add salt and pepper. Lower the heat considerably. Add the crème fraîche and milk into the vegetables and mix. Let the sauce cook on low heat for some 3-4 minutes. When the tagliatelle are al dente, remove the water. Mix the pasta with the sauce and mash the rest of the pistachios and dust them on the portions along with grated parmesan cheese.