Cook the pasta according to the instructions on the packet in a large pot of water. Drain the pasta.

In the meantime, prepare the gorgonzola sauce for the pasta. Heat a tablespoon of butter in a saucepan until melted.

Add the flour and fry briefly until it starts to 'sweat', which will be visible as small bubbles.

Add the cream and milk little by little, stirring with a whisk, until you have a nice sauce. Add the grated Gorgonzola and melt it. Season with salt and pepper.

Heat a little olive oil and butter in a saucepan. Squeeze the garlic cloves and sauté briefly. Add the mushrooms and cook until soft.

Add the pasta and sauce and mix well. Serve with some coarsely chopped walnuts for a bit of texture and garnish with extra grated cheese and fresh parsley to taste. Enjoy!