Courgetti with creamy gorgonzola sauce and roasted mushrooms
Preheat the oven to 220 ° C.
Arrange the zucchini with long-peeled thin slices in a thin peeler and cut these slices into long strings.
Spoon the mushrooms in a roasting tin with thyme, salt, pepper and two tablespoons of olive oil.
Roast them in the oven in twenty minutes until tender and brown, scoop them occasionally.
Heat the rest of the oil in a frying pan and gently fry the garlic.
Put the zucchini lines through them and heat them for three minutes until they are al dente.
Spoon the to with the mushrooms and heat them for four more minutes in the oven until the skins of the to pop open.
Heat in a saucepan the whipped cream with the gorgonzolamascarpone until it becomes a smooth sauce.
Divide the zucchini into warm pasta plates and spoon the gorgonzola sauce over it.
Divide the roasted mushrooms and top and garnish with Parmesan cheese.
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