First of all wash and peel the pears and cut them into cubes.
Put them in a saucepan or non-stick pan with butter and sugar and cook for about ten minutes, so that they begin to caramelize without darkening.
Meanwhile, soak the dried mushrooms in hot water for at least 10 minutes.
Brown the garlic with oil in a non-stick pan, then add the coarsely cut and lightly squeezed mushrooms and let them flavor, finally add the pears.
Meanwhile, cut the cheese into cubes and cook the pasta, draining it al dente and keeping a little cooking water.
Add the pasta to the sauce, add the gorgonzola (and, if needed, a little cooking water), mix and season with salt and pepper.
The pasta with mushrooms, pears and gorgonzola is ready, plate up and serve immediately.
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