Ingredients:
400 g penne
225 g chestnut mushrooms, thickly sliced
1 teaspoon olive oil
350 g four- cheese sauce
250 g baby spinach leaves
25 g walnuts, broken
50 g blue cheese, crumbled
Directions:
cook pasta until al dente (still has some bite in it). Fry the mushrooms in the oil for 5 minutes.
Add the cheese sauce and the spinach to the mushrooms heat until the spinach wilts.
Drain pasta and add to sauce, mix well and place in an oven proof dish. season and scatter with cheese.
Grill for 5 – 8 mins until cheese is bubbly.
Servings: 4
Time preparation: 5 min.
Time total: 25 min.