Mushrooms and blue cheese is a combination we simply cannot get enough of! If you are bored of your usual pasta dishes, try our Mushroom & Blue Cheese Pasta for dinner this week! Vegetarian, but filling and extremely satisfying, we are sure you will love the salty and creamy sauce wrapping all around the spaghetti topped with pan-fried mushrooms!
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Ingredients & Substitutes:
- 180g spaghetti: substitute with any pasta shape you wish.
- 5g parsley: most fresh herbs will work, it tastes great with coriander or tarragon.
- 1 lemon: lime will work great too if you don’t have a lemon.
- 2 garlic cloves: if you don’t like strong garlic flavour, reduce the amount of garlic you use in the breadcrumbs. Since the garlic in this recipe is only cooked for a couple of minutes, it tastes almost raw, so really strong! We love it that way, but if you’re concerned, cook the garlic for longer before adding the rest of the breadcrumb ingredients.
- 30g pecans: walnuts or hazelnuts taste great in this recipe too.
- 150g chestnut mushrooms: portobello mushrooms, flat mushrooms, or simply closed cup mushrooms can be used, but we prefer the texture of the chestnut mushrooms.
- 30g stale bread: we used old sourdough, which is great since it has a nice hard crust. If you wish, you can use shop-bought panko breadcrumbs.
- 100g stilton: Stilton is our go-to blue cheese to use in various recipes. It is mild enough not to overpower other flavours. But if you love your Blue Cheese to pack a punch, go with your favourite type.
- 1 spring onion: use chives if you don’t have any spring onion handy.
- 1 tbsp butter: can be substituted with some odourless oil, like sunflower vegetables or rapeseed.
- 1 tbsp plain flour
How to Make Mushroom & Blue Cheese Pasta?
Place pieces of the stale bread into a food processor or a powerful blender and whizz to make breadcrumbs.
Heat a large non-stick frying pan with a tbsp of butter. Add the chopped spring onion, garlic, prepared breadcrumbs and the pecans and cook for approx. 2 until brown and crispy, stirring often. Tip everything in a bowl and mix in lemon zest and season with salt and pepper. Reserve the pan for later.
Cook the pasta following instructions on the packet, or until al dente. Drain, reserving 250ml of starchy pasta water.
Whilst pasta is cooking, return the reserved frying pan to high heat. Drizzle with some oil and add the mushroom slices. Cook for 5-6 min until the mushrooms are browned. Take a third of the mushrooms out of the pan and keep warm in a covered bowl. Then add a tbsp of plain flour to the mushrooms in the pan and stir until coated. Reduce the heat to low-medium.
Pour in the reserved 250ml pasta water into the pan. Crumble in the stilton and, stirring, cook for 3-4 minutes. Your sauce should be creamy and thicken as it cooks. Add 1.5 tbsp of lemon juice. Add the cooked pasta and stir to cover it all with sauce. Stir in the parsley.
Top with the pecan breadcrumbs and the rest of the mushrooms.
Never get enough of pasta? If so, maybe we can tempt you with some of our other delicious recipes:
- Smoked Salmon & Spinach Pasta
- Vegan Avocado Pasta Salad
- Tagliatelle Pasta with Feta, Broccoli & Fried Lemon
Are you looking to step it up? Then have a look at our articles on how to make your own pasta:
- Home-Made Pasta: Three Easy Pasta Dough Recipes & Ten Different Shapes
- Filled Pasta: How to Make Ravioli, Tortellini & Other Shapes at Home?
Mushroom & Blue Cheese Pasta
Ingredients
- 180 g spaghetti
- 5 g parsley finely chopped
- 1 lemon zested and juiced
- 2 garlic cloves finely chopped
- 30 g pecans roughly chopped
- 150 g chestnut mushrooms each sliced into 4-5
- 30 g stale bread cut into chunks
- 100 g stilton crumbled
- 1 spring onion thinly sliced
- 1 tbsp butter
- 1 tbsp plain flour
Instructions
- Place pieces of stale bread into a food processor or a powerful blender and whizz to make breadcrumbs.
- Heat a large non-stick frying pan with a tbsp of butter. Add the spring onion, garlic, prepared breadcrumbs and the pecans and cook for approx. 2 until brown and crispy. Tip everything in a bowl and mix in lemon zest and season with salt and pepper. Reserve the pan for later.
- Cook the pasta following instructions on the packet, or until al dente. Drain, reserving 250ml of starchy pasta water.
- Whilst pasta is cooking, return the reserved frying pan to high heat. Drizzle with some oil and add the mushroom slices. Cook for 5-6 min until the mushrooms are browned. Take a third of the mushrooms out of the pan and keep warm in a covered bowl. Then add a tbsp of plain flour to the mushrooms in the pan and stir until coated. Reduce the heat to low-medium.
- Pour in the reserved 250ml pasta water into the pan. Add the stilton and, stirring, cook for 3-4 minutes. Your sauce should be creamy and thicken as it cooks. Add 1.5 tbsp of lemon juice. Add the cooked pasta and stir to cover it all with sauce. Stir in the parsley.
- Top with the pecan breadcrumbs and the rest of the mushrooms.
Nutrition
