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    Spaghetti with Dolcelatte and Wilted Rocket Sauce

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    Spaghetti with Dolcelatte and Wilted Rocket Sauce

    Dolcelatte is a wonderful, full-flavoured, yet mild, Italian blue cheese. This dish takes minutes to prepare and the pepper flavour of the rocket together with the richness of the Dolcelatte are a great combination.

    • Preparation time: 5 minutes
    • Cooking time: 10 minutes
    • Total time: 15 minutes 15 minutes

    Serves: 2 as a main course (4 as a starter)


    • 250g Waitrose Fresh Egg Spaghetti (or use dried spaghetti or linguine pasta)
    • 1tbsp olive oil
    • 125g Organic Portabellini Mushrooms, thinly sliced
    • 150g Galbani Italian Dolcelatte Cheese, crumbled
    • 1 x 200g pot Waitrose Half Fat Créme Fraîche
    • 1 x 80g pack Waitrose Organic Fresh Rocket, chopped
    • Salt and freshly ground pepper
    • Fresh Parmesan shavings to finish


    1. Cook the spaghetti, according to the instructions on the pack, drain and keep warm.
    2. Heat the olive oil in a small pan and gently sauté the mushrooms until they just start to soften.
    3. Stir the Dolcelatte and créme fraîche into the mushrooms and melt slowly over a low heat, stirring all the time.
    4. Stir in the rocket and seasoning and heat through.
    5. Place the pasta in bowls, pour the sauce over the top and serve immediately with fresh Parmesan shavings and more freshly ground black pepper.

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    Use Dolcelatte in a warm main course salad by crumbling it into a mixture of bacon lardons, cherry tomatoes, thinly sliced red onion, cucumber slices and a bag of Waitrose Prepared Salad Leaves. Toss with a dressing and top with warm garlic croutons.

    Serving tips

    Accompany with warm ciabatta bread and some simply dressed salad leaves.


    Average user rating

    4 stars