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Mushroom Penne with Wilted Spinach and Blue Cheese
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This vegetarian supper dish combines multigrain pasta with juicy mushrooms, fresh peas and meltingly delicious blue cheese
Serves: 4
Try other types of vegetarian blue cheese such as Cropwell Bishop Stilton or dolcelatte.
Use wild rocket or watercress instead of spinach.
A delightful white burgundy, with its combination of crisp citrus fruit and smoky oak flavours makes it ideal to serve with this dish.
Typical values per serving:
Energy |
2104.552kJ 503.0kcal |
---|---|
Fat | 18.4g |
Saturated Fat | 8.6g |
Sugars | 3.4g |
Salt | 1.1g |
This recipe was first published in July 2007.
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