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    Mushroom Penne with Wilted Spinach and Blue Cheese

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    Mushroom Penne with Wilted Spinach and Blue Cheese

    This vegetarian supper dish combines multigrain pasta with juicy mushrooms, fresh peas and meltingly delicious blue cheese

    • Vegetarian
    • Preparation time: 5 minutes
    • Cooking time: 15 minutes to 20 minutes
    • Total time: 20 minutes to 25 minutes 25 minutes

    Serves: 4


    • 500g bag Waitrose Wholesome Multigrain Penne
    • 210g pack Waitrose Shelled Garden Peas
    • 1 tsp olive oil
    • 250g pack Waitrose Leckford White Cup Mushrooms, cleaned and thinly sliced
    • 2 cloves garlic, chopped
    • 150g Oxford Blue cheese, crumbled
    • 235g pack Waitrose Spinach for Cooking
    • Juice of ½ lemon
    • 25g Castelli Vegetalia cheese, or a vegetarian Cheddar


    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.

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    Cook's tips

    Try other types of vegetarian blue cheese such as Cropwell Bishop Stilton or dolcelatte.
    Use wild rocket or watercress instead of spinach.

    Drinks recommendation

    A delightful white burgundy, with its combination of crisp citrus fruit and smoky oak flavours makes it ideal to serve with this dish.


    Average user rating

    4 stars