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Recipe: Mushroom, Spinach and Blue Cheese Pasta

The cupboards were bare, which meant that a trip to the supermarket was in order tonight… As we went straight from work I had to make sure that dinner was ready as soon as possible after we got in the door to stave off the desire to order in! Luckily this rich, earthy pasta dish can go from a pile of ingredients to a steaming bowl of happiness in less than 20 minutes, which is faster than a takeaway and lot better for us.

To help make it a more interesting dish I’ve included a toasted breadcrumb topping to add some texture and a bit of freshness alongside the deeply savoury mushrooms and blue cheese of the sauce itself. I suspect I could find a few more uses for this Triple-P topping, as it shall now be known on account of it containing “panko, parmesan and parsley”, so don’t be surprised if you see that crop up again in the future. I should also be clear that to me it wasn’t a gimmick and its presence definitely enhanced the dish, but you can miss it out if you want to.

For me, this is a perfect example of how indecision of what to make on a meat-free Monday can be quickly overcome through the deployment of lots of cheese – here used both in the creamy sauce and the crispy breadcrumb topping. I know that a true vegetarian might take issue with my use of parmesan and dolcelatte cheese here – as they can use animal rennet in their manufacture – but as a meat-eater that isn’t an issue for me personally, but if you are more conscious about these things do remember to check the ingredients.



This post first appeared on Scott's Food Rocks, please read the originial post: here

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Recipe: Mushroom, Spinach and Blue Cheese Pasta

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