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MUSHROOM, SPINACH & BLUE CHEESE PASTA

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MUSHROOM, SPINACH & BLUE CHEESE PASTA
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MUSHROOM, SPINACH & BLUE CHEESE PASTA

Added by: on Jun 20th, 2016
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 .. more >
Rating:
0
Prep Time:
5 min
Cook Time:
15 min
Ready In:
20 min

Servings

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Original Recipe Yield: 4 servings
 

Ingredients:

  • 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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Directions:

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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