MUSHROOM, SPINACH & BLUE CHEESE PASTA

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by: This Little Piggy Loves Food






We celebrated Father's Day twice this week and twice with pasta - Pascal's favourite! On Thursday we had Tomato and Basil Pasta with Arabella and then on Sunday I cooked this dish - pasta with mushroom, spinach, peas and blue cheese - as Arabella wasn't here and she would not be a fan (she hates mushrooms and blue cheese). This is a waitrose recipe from 2007 (!) and it took about 20 minutes to cook.




ingredients

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serves: 4

500g pasta (we used fusilli but penne would also work)

210g frozen peas

2 tbsp of olive oil

250g chestnut mushrooms, cleaned and thinly sliced

3 cloves of garlic, chopped

200g blue cheese (we used Castello creamy blue), crumbled / chopped

bag 235g of spinach

Juice of half a lemon

To serve:

Parmesan or grated cheddar cheese

Nutrition Facts
MUSHROOM, SPINACH & BLUE CHEESE PASTA

Servings Per Recipe: 4

Amount per Serving

Calories: 764

  • Total Fat: 24.5 g
  •     Saturated Fat: 10.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 37.5 mg
  • Sodium: 810.6 mg
  • Total Carbs: 115.3 g
  •     Dietary Fiber: 19.1 g
  •     Sugars: 4.9 g
  • Protein: 26 g
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preparation

1.  Prepare the ingredients by slicing the mushrooms and crumbling the blue cheese.

2.  Bring a large pan of salted water to the boil and cook the pasta according to the packet's instructions. Add the peas for the last 3 minutes of cooking time. Drain, leaving a little bit of water still clinging to the pasta and then cover.

3.  Meanwhile heat the oil in a frying pan and gently sauté the mushrooms and garlic for 5-6 minutes until softened.

4.  Add the blue cheese and spinach to the pea and pasta mixture and stir well to combine. Cover and leave to stand for 2 minutes to allow the spinach to wilt and the blue cheese to melt slightly.

5.  Stir in the sautéed mushrooms, lemon juice and season who salt and pepper. Mix well.

6.  Serve immediately with shavings of Parmesan or cheddar cheese and tuck in.

7.  This was really good - much better than I expected to be honest, and perfect for a summer's day as it was quite light and fresh with all the vegetables. We rarely cook with mushrooms as Arabella can't stand them however apparently tastes change every few years so I might try and persuade them to give them another go as they are so delicious!! This was really quick and simple to make…can't believe it took me 9 years to finally cook it!!!

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