Ingredient:
500 g (1 lb) penne
45 g (1 ½ oz) butter
2 large garlic cloves, crushed
1 egg, lightly beaten (optional)
250 g (8 oz) chestnut mushrooms, sliced
300 ml (1/2 pint) double cream
90 g (3 oz) spinach leaves, coarsely shredded
90 g (3 oz) blue Stilton cheese, coarsely grated
Salt and black pepper
Juice of ½ lemon
Pinch of grated nutmeg
Method:
Cook the pasta in boiling salted water for 8-10 minutes until just tender.
Meanwhile, melt the butter in a large, for 1 minute. Add the mushrooms and cook, stirring occasionally, for 2 minutes. Stir in the cream and boil for 2-3 minutes until the mixture reaches a coating consistency.
Drain the pasta, add to the mushroom and cream mixture with the egg (if using), stir well, and heat through. Add the spinach stilton cheese, lemon juice, nutmeg, and pepper to taste, and stir well to coat the past.
Serve at once.
Penne with Broccoli and Stilton
Substitute 125 g (4 oz) small broccoli florets for the spinach. Cook in boiling salted water for 3-4 minutes or until just tender. Add to the pasta with the cheese, lemon juice, nutmeg, and pepper, omitting the egg. Stir well, and serve at once.
500 g (1 lb) penne
45 g (1 ½ oz) butter
2 large garlic cloves, crushed
1 egg, lightly beaten (optional)
250 g (8 oz) chestnut mushrooms, sliced
300 ml (1/2 pint) double cream
90 g (3 oz) spinach leaves, coarsely shredded
90 g (3 oz) blue Stilton cheese, coarsely grated
Salt and black pepper
Juice of ½ lemon
Pinch of grated nutmeg
Method:
Cook the pasta in boiling salted water for 8-10 minutes until just tender.
Meanwhile, melt the butter in a large, for 1 minute. Add the mushrooms and cook, stirring occasionally, for 2 minutes. Stir in the cream and boil for 2-3 minutes until the mixture reaches a coating consistency.
Drain the pasta, add to the mushroom and cream mixture with the egg (if using), stir well, and heat through. Add the spinach stilton cheese, lemon juice, nutmeg, and pepper to taste, and stir well to coat the past.
Serve at once.
Penne with Broccoli and Stilton
Substitute 125 g (4 oz) small broccoli florets for the spinach. Cook in boiling salted water for 3-4 minutes or until just tender. Add to the pasta with the cheese, lemon juice, nutmeg, and pepper, omitting the egg. Stir well, and serve at once.
