WATCH: 20-minute blue cheese, walnut and mushroom pasta
|2 cup||baby spinach|
|100 g||walnuts — chopped|
|4||brown mushrooms — large, sliced|
|180 g||blue cheese — room temperature|
|3 cup||pasta — penne, uncooked|
|sea salt and freshly ground black pepper — to taste|
Boil a pot of water with a Tbs of salt and begin to cook the pasta. While the pasta is cooking (it should take about 12 – 15 minutes).
Heat a non-stick pan to medium high heat with a splash of olive oil and a knob of butter. Saute the mushrooms until nicely browned and cooked through. Season and set aside.
Once the pasta is cooked, drain it through a colander and pour it back into the pot. Stir through the blue cheese allowing it to melt from the residual heat of the pasta. Add the spinach and stir and then lastly the walnuts and mushrooms.
Check the seasoning and spoon into bowls then garnish with a handful of rocket leaves (optional).
TIP: Add chopped, cooked bacon if you want to inject some meatiness into the dish.
WATCH how to make it below…