Stilton and Portobello Pasta
Stilton and Portobello Pasta



  • 100g wholewheat spaghetti
  • 10g butter
  • 10g flour
  • 250ml milk
  • 50g crumbled stilton
  • 1 tsp veg oil
  • 100g portobello mushrooms, sliced
  • Chopped parsley
  • Cook the spaghetti in salted water until al dente, then drain. Meanwhile, melt the butter in a saucepan and add the flour. Cook for 1 minute, then gradually whisk in the milk and cook for 5 mins, stirring until thickened. Remove from the heat, season well with pepper and stir through the stilton.
  • Heat the oil in a frying pan and fry the sliced mushrooms for 5 mins, until golden and slightly caramelised. Add the cheese sauce and mushrooms to the pasta, divide between 2 plates and scatter with parsley - perfect!
15 mins
2 serving

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