Place a pot of large salted water on the stove and bring to the boil. Add the 200 gr pasta and cook according to the package instructions al dente. Drain the pasta and save some of the cooking water for later use. Add some olive oil to the pasta to prevent sticking.
Place a large skillet on medium heat and add some olive oil and a 1 tbsp butter. Bake 200 gr mushrooms until golden and cooked through.
Add the 200 ml gorgonzola sauce and toss it together. Add the cooked pasta and a bit of the cooking water until you have a rich creamy sauce.
Serve the pasta with chopped parsley, chopped walnuts and some extra cheddar