This pasta makes for a great vegetarian meal. It’s healthy if you can manage to eat a normal sized portion of it. Unfortunately for me, I love pasta, I love blue cheese, I love mushrooms… and so I probably ate enough for three people. The blue cheese really made the meal for me. Blue cheese and mushrooms go so well together.
500g spaghetti (or other pasta shape)
4-5 portabello mushrooms, wiped clean and sliced
Alpro 45% less fat dairy free single cream
200g fine green beans, washed, trimmed and cut into thirds
Blue cheese or stilton
fresh (or dried) thyme
Cook the pasta according to directions. 4 minutes before the end, add the fine green beans to the boiling water.
In a large skillet, heat a little olive oil and cook the mushrooms until all the water has evaporated. Sprinkle them with thyme, sea salt and pepper (taste and adjust accordingly). Pour about half the cream onto the mushrooms and stir to combine. Remove from heat.
When the pasta is finished cooking, drain and return to the pot. Pour the creamy mushrooms over the pasta and stir to combine.
Serve into bowls and top with crumbled blue cheese.
Serves 4 (unless you’re like me)Pin It