Mary Berry creates a simple, creamy pasta dish that is packed with flavour on The Alan Titchmarsh Show.
Ingredients
- 500 g17¾ oz penne
- Salt and black pepper
- 45 g1½ oz butter
- 2 large garlic cloves, crushed
- 250 g8¾ oz chestnut mushrooms, sliced
- 300 ml10½ fl oz double cream
- 1 egg, lightly beaten (optional)
- 90 g3¼ oz spinach leaves, coarsely shredded
- 90 g3¼ oz blue stilton cheese, crumbled
- Juice of ½ lemon
- Pinch of grated nutmeg
Method: How to make Penne with spinach and stilton
1
Cook the pasta quills in boiling salted water for 8-10 minutes until just tender.
2
Meanwhile, melt the butter in a large pan, add the garlic, and cook, stirring for 1 minute. Add the mushrooms and cook stirring occasionally, for 2 minutes. Stir in the cream and boil for 2-3 minutes until the mixture reaches a coating consistency.
3
Drain the pasta, add to the mushroom and cream mixture with the egg (if using), stir well, and heat through. Add the spinach, stilton, lemon juice, nutmeg and pepper to taste, and stir well to coat the pasta. Serve at once.
