CookingBauer XcelNew you

Mushroom penne with wilted spinach and blue cheese

CookingBauer XcelNew you
Mushroom penne with wilted spinach and blue cheese


  1. 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.
  2. Heat the oil in a frying pan and gently sauté the mushrooms and garlic for 2-3 minutes until starting to soften.
  3. 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.
  4. 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