Pasta with endive and fried mushrooms

Cook the pasta in a large pan according to the instructions on the package. Cut the basil into strips.

Meanwhile, chop the onion and cut the mushrooms in quarters. Heat half of the olive oil in a frying pan and fry the onion for 2 minutes. Add the mushrooms and stir fry for 5 minutes over a high heat. Add the soy sauce the last minute and season with pepper.

Heat the rest of the olive oil in a saucepan for the bechamel sauce. Add the flour and stir. Let the mixture (roux) be cooked for about 3 minutes on low heat. Add the milk and bring to the boil with a whisk while stirring.

Crumble the roquefort over the bechamel sauce and stir in. Spoon the sauce with the endive through the pasta.

Spoon in four plates, divide the fried mushrooms over it and garnish with the basil.