Wow! Delicious ribbons of pasta with tangy stilton, firm, white mushrooms, and barely wilted baby spinach, topped with more stilton, walnuts pieces and chives. Very indulgent, but, heck, its Friday night and you’ve been good all week! This is a rich and sophisticated pasta dish, perfect for dinner with friends. Big on flavor and quick on cooking time, add this one to your repetoire and serve in smooth white bowls with plenty of red wine.
Stilton Pasta with Mushrooms & Spinach (2- 3 servings):
1 tbsp olive oil
1 tbsp butter
1 tbsp vegetable stock
1 green garlic, chopped, or 1-2 cloves of garlic, minced
1 large shallot, chopped
8 oz firm white mushrooms, wiped and cut into thick slices
6 -8 oz ribbon style pasta of your choice
1 tbsp lemon juice
1/3 cup half & half
4 oz stilton, crumbled
4-6 oz baby spinach
salt & pepper
Boil water for the pasta. Cook pasta as needed.
Heat olive oil and butter in a non-stick skillet, add garlic and shallot, and cook over low heat until tender (4-5mins). Add the vegetable stock. Turn up the heat and add the mushrooms. Cook until the mushrooms are starting to release their juices, but are still quite firm. Add the lemon juice and cook for one minute. Add the half & half and lower the heat. Add the cooked pasta and 3/4 of the stilton and the spinach, and stir over low heat until the spinach is wilted. Serve topped with remaining stilton, walnut pieces, and chives.