- Bring a large pan of water to the boil and cook the pasta for 13 minutes, adding the peas for the last 2 minutes of cooking time. Drain, leaving a little water still clinging to the pasta, then cover.
- Heat the oil in a frying pan and gently sauté the mushrooms and garlic for 2-3 minutes until starting to soften.
- Add the blue cheese and spinach to the drained pasta and pea mixture, and stir well to combine. Replace the lid and leave to stand for 1-2 minutes to allow the spinach to wilt and the blue cheese to melt slightly.
- Stir in the sautéed mushrooms, lemon juice and a little coarsely ground black pepper, and mix well. Serve immediately with shavings of the Castelli cheese, and a fresh tomato salad dressed with balsamic vinegar.
Cook tips: You could try other types of vegetarian blue cheese such as Cropwell Bishop Stilton or dolcelatte.
Serve with: Cave de Turckheim Gewurztraminer, £10.49
Compliments well strong cheese because the wine is spicy but sweet. Sweetness balances saltiness of cheese. Also goes well with cream and veg ensemble. Medium dry.
Recipe from Waitrose Cellar.
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This vegetarian supper dish combines multigrain pasta with juicy mushrooms, fresh peas and meltingly delicious blue cheese
500g bag Wholesome Multigrain Penne 210g pack Shelled Garden Peas 1 tsp olive oil 250g pack Leckford White Cup Mushrooms, cleaned and thinly sliced 2 cloves garlic, chopped 150g Oxford Blue cheese, crumbled 235g pack Spinach for Cooking Juice of ½ lemon 25g Castelli Vegetalia cheese, or a vegetarian Cheddar
Time: 5 minutes Serves: 4 Nutrition: 503 Cals, 18.4g Fat, 8.6g Sat Fat