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Pasta Al Fresco With Blue Cheese

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
Dairy		Food networ, Food4	4	Servings

INGREDIENTS

350	g	Penne pasta quills
		Good knob of butter
2		Clov garlic, crushed
225	g	Chestnut, button mushrooms
		sliced
1/2		Lemon, juice of
75	g	Blue cheese, grated
		Good grating of nutmeg
50	g	Fresh young spinach, washed
		trimmed and
		shredded
		Freshly ground pepper
300		Double cream

INSTRUCTIONS

Cook pasta until just cooked, for about 8-10 minutes in boiling,
salted water and drain.  Melt butter in large deep non-stick frying
pan, add garlic, cook for  a few moments, add mushrooms and allow to
cook over low heat for a  couple of minutes. Stir in the cream and
allow to boil until coating  consistency. Add the cooked pasta to the
mushrooms and cream and stir  well. Mix in the lemon juice, spinach and
stilton and season with  nutmeg and a little salt and pepper. Stir well
. Serve with tossed  green salad.  DISCLAIMERÂ© Copyright 1996 -
SelecTV Cable Limited. All rights  reserved.  Carlton Food Network
http://www.cfn.co.uk/  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 719 Calories From Fat: 526 Total Fat: 58.5g Cholesterol: 174mg Sodium: 380.2mg Potassium: 411.4mg Carbohydrates: 1.6g Fiber: <1g Sugar: <1g Protein: 43.9g