#7 Blue Cheese and Mushroom Pasta – Delicious!

Oh my goodness this is a superb, quick recipe to add to your midweek repertoire! The subtle yet tangy blue cheese notes combined with the basil provide a kick start to your evening of games in the living room, or as a main course accompaniment to your dinner party.

Ingredients

A handful Italian parsley, chopped,

1/4 of a cup of basil, chopped,

5  Thick cut medium white button mushrooms,

Diced ultra-sweet mini Roma tomatoes,

Blue cheese, Adelaide’s La Vera blue http://www.lavera.com.au/

2-5 diced spring onions,

½-1 cup chopped spinach,

1-2 medium cloves of garlic, sliced,

Under 2 slices of ginger medium-sized, and

4-5 Gluten free tagliatelli egg pasta nests, buy San Remo.

2 tablespoons olive oil extra virgin.

Herbamare herb and veggie sea salt seasoning to taste

Cracked black pepper to taste

¼-1/2 teaspoon sesame oil

Optional: Grated parmesan to taste.

To cook pasta

Put pasta in 2 to 3 litres of boiling water, weather pinch of salt. Simmer on medium for between 10 to 12 minutes or until desired texture is reached. Drain and set aside.

To cook vegetables

Place the extra virgin olive oil in a 20 cm deep broad fry pan stainless steel. Free warm oil on medium heat, and allow oil to cover the place the parsley, basil, button mushrooms, mini Roma tomatoes spring onions, and all remaining vegetables into the pan along with garlic, ginger, seasoning, cracked black pepper and sesame oil. Simmer simmer for 10 minutes, or until cooked as desired.

Place the pasta in a frying pan with vegetables, and stir through until sufficiently combined.

Serve in a pasta bowl with some cracked pepper over the top and a sprig of parsley or basil.

Optional recipe variations: this could be made by combining cooked chicken breast or perhaps with prawns and lime.