Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 350 grams | Penne pasta quills |
| \N \N | Good knob of butter |
| 2 larges | Clov garlic; crushed |
| 225 grams | Chestnut; button mushrooms, |
| \N \N | ; sliced |
| ½ \N | Lemon; juice of |
| 75 grams | Blue cheese; grated |
| \N \N | Good grating of nutmeg |
| 50 grams | Fresh young spinach; washed, trimmed and |
| \N \N | ; shredded |
| \N \N | Freshly ground pepper |
| 300 millilitres | Double cream |
Cook pasta until just cooked, for about 8-10 minutes in boiling, salted water and drain.
Melt butter in large deep non-stick frying pan, add garlic, cook for a few moments, add mushrooms and allow to cook over low heat for a couple of minutes. Stir in the cream and allow to boil until coating consistency. Add the cooked pasta to the mushrooms and cream and stir well. Mix in the lemon juice, spinach and stilton and season with nutmeg and a little salt and pepper. Stir well . Serve with tossed green salad.
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Carlton Food Network
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