
Mushroom & Blue Cheese Penne
Prep Time
Serves
Cooking Mode
1 ¼ tsp salt, divided
½ pkg whole wheat penne rigate
2 tbsp + 1 tsp olive oil, divided
1 pkg whole white mushrooms, sliced
1 pkg whole mini bella mushrooms, sliced
1 leek (white part only), finely diced
3 cloves garlic, thinly sliced
1 tbsp fresh thyme, leaves only
1 cup thinly sliced snow peas
¼ cup crumbled blue cheese
¼ cup finely chopped fresh chives
pepper to taste
1 ¼ tsp salt, divided
½ pkg whole wheat penne rigate
2 tbsp + 1 tsp olive oil, divided
1 pkg whole white mushrooms, sliced
1 pkg whole mini bella mushrooms, sliced
1 leek (white part only), finely diced
3 cloves garlic, thinly sliced
1 tbsp fresh thyme, leaves only
1 cup thinly sliced snow peas
¼ cup crumbled blue cheese
¼ cup finely chopped fresh chives
pepper to taste
Directions
1Bring a large pot of water and the salt to a boil. Cook the pasta according to package directions. Reserve 1/4 cup (60 mL) of the pasta water before draining. Return pasta to pot, toss with 1 tsp (5 mL) olive oil and cover to keep warm.
2Meanwhile, heat 1 tbsp (15 mL) of the olive oil in a large skillet over medium-high heat. Add the mushrooms, cooking until lightly golden. Transfer the mushrooms to a plate. Return skillet to the heat, add the rest of the olive oil and cook the leeks, garlic and thyme, until tender, about 5 min. Return the mushrooms to the skillet, plus the snow peas and reserved pasta water. Cook, stirring, until snow peas are tender-crisp, about 2 min.
3Add the cooked penne to the skillet and stir to heat through. Divide the pasta into 4 bowls and garnish each with 1 tbsp (15 mL) each blue cheese and chives. Add remaining salt and pepper if desired.
Tips
1
Whole-wheat pasta adds fibre and depth of flavour.
Disclaimer
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Personal Note
Personal Note
