How to make
Finely chop the onion and fry it in olive oil. At the same time, on the other stove, boil a copious amount of water for the fusilli.
Add the mushrooms to the slightly browned onion. Saute briefly and pour the cream. Turn the heat down, so that it doesn't burn on the bottom.
When the water for the pasta boils, add a pinch of salt and the fusilli and stir. This prevents the initial sticking, but it must be only in the first minute, not after that.
Crumble most of the blue cheese into the cream sauce, which has already been heated, by leaving some for sprinkling on the portions at the end. For a more pronounced taste, you can add more.
Add as much salt as you like and add the black pepper and mozzarella to melt into the sauce. Leave it to cook over low heat, by stirring frequently, until pasta is al dente.
Scoop the fusilli with a slotted spoon and add them to the mushroom sauce. It's not a problem if you scoop out some of the water, it's enriched with starch and will make the cream sauce even creamier.
Mix well by tossing the food in the pan for about a minute and divide it into portions. Crumble a little more of the blue cheese over each portion.
The fusilli with blue cheese and mushrooms is ready.
