Mushroom and Blue Cheese Penne

Time: 30 Min · Level: Easy · Makes 4

If you’re looking for more flavour, pickle the more subtle flavoured varieties in a basic vinaigrette mixture; add garlic and thyme. Will keep for up to a month in the fridge.

  • 500g penne pasta
  • olive oil
  • 250g fresh garden peas
  • 250g mixed mushrooms
  • 2 cloves of garlic, finely sliced
  • 150g of blue cheese, crumbled
  • 250g baby spinach, rinsed
  • 1 Lemon

Bring salted water to the boil with a splash of olive oil in it. Once it has reached a rolling boil toss in the pasta and cook until al dente. Lightly fry the mushrooms and garlic in a little olive oil for about 5 minutes, then toss in the peas and remove from the heat. Once you have drained the pasta add the mushroom, garlic and pea mix. Add the baby spinach and blue cheese and toss. Serve with a good squeeze of lemon juice, some Maldon salt and freshly ground black pepper.

Sauvignon Blanc complements this dish.

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