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