1 packet of pasta (any kind you like)
200 gr. Roquefort cheese
8 tsp. cream soup
Salt and pepper
3 cloves garlic
Cook the pasta in plenty of salted water.
Melt the blue cheese with a fork.
Add cream and pepper (no salt, blue cheese is very salty).
Drain pasta and return them to fire for 1-2 minutes, mix blue cheese cream.
Rub the inside of a deep platter with crushed garlic cloves.
Sprinkle pasta with blue cheese, stir well and serve immediately.