This creamy mushroom pasta is lifted with spinach and fresh herbs.
One of my favourites is simple pasta dishes; here, the blue cheese is perfection.
The best thing about pasta is that it is so quick and easy to prepare, making it perfect for any meal at any time. You can use other blue cheese varieties, but I have a weakness for gorgonzola.
SHITAKE AND GORGONZOLA SPAGHETTI
Serves 4
200g spaghetti
2 Tbsp butter
3 cloves garlic, sliced thinly
400g shitake mushrooms
200g gorgonzola
200ml cream
¼ cup chopped dill
Salt and pepper to taste
100g baby spinach
- Cook the spaghetti as per the packet instructions. Keep it hot.
- Melt the butter in a large frying pan. Toss in the garlic and mushrooms, cooking for 4-5 minutes until they are tender and cooked through.
- Crumble the cheese into the mixture and allow it to melt with the cream, stirring until it is well combined. Add the dill, then season with salt and pepper. Incorporate the spinach to wilt, then mix it through the spaghetti.
- Serve hot with an extra bit of freshly ground pepper.
