TAGLIATELLE WITH ROQUEFORT🧀

Wash and slice the mushrooms.

We put water in a pot until it starts to boil to cook the noodles.

Mix everything well and wait a few minutes stirring.

Add salt and pepper to taste! And ready! Let's enjoy 🍽🍝🧀

While the pasta is cooking, in a frying pan put oil and add the mushrooms, I like to make them with garlic and parsley, but that is to taste.

Check that the pasta is al dente. Once it is cooked correctly, remove it from the heat and set aside.

In my case I used frozen salmon, so while the mushrooms are cooking we defrost the salmon in the microwave and prepare the airfryer (if you have one, if not they can be cooked in a frying pan).

Put baking paper in the airfryer container and season the salmon loins with salt and pepper once thawed.

We put the airfryer to cook the salmon loins for 12' at 200 degrees (depending on the brand is a different time and temperature) if you do not have airfryer, in a frying pan you can do the same no problem. A little oil in the pan and cover, so we also take advantage of the steam, until they are well done. And reserve.

In a small saucepan, put 1 glass of skimmed milk and the Roquefort cheese. Stir while heating until it is completely melted. If you do not like the strong flavor, do not add it all at first, and check the flavor. You can also thicken it with 1 teaspoon of cornstarch.

Once the sauce is ready, add the noodles to the mushroom pan and mix.

Flake the salmon with a fork and add it together with the Roquefort sauce to the same pan.