Dolcelatte, Mushroom and Wilted Rocket Spaghetti
Serves: 4
Preparation: NA
Cooking Time: NA
Italian blue veined soft cheese. Creamy in texture, and similar in taste to Gorgonzola, with a higher fat content. A sweet tasting, creamy blue cheese. Works well with beef and pasta.
Ingredients
- 350g spaghetti
- 2 tbsp olive oil
- 150g chestnut mushrooms, sliced
- 200g Dolcelatte cheese, crumbled
- 200g creme fraiche
- 50g Mascarpone
- 1 bag of rocket
- salt and pepper
Method
- Bring a pan of water to the boil, add salt and cook the spaghetti according to the packet instructions.
- Meanwhile, heat a frying pan on a low heat and add the olive oil. When the oil is hot, add mushrooms and saute until softened.
- Add the creme fraiche and mascarpone to the mushrooms, and stir. When the mushrooms are covered in the creme fraiche, add the Dolcelatte and stir through.
- Leave to bubble away for 2 minutes, whilst you drain the pasta.
- Add the mushroom sauce to the pasta and stir through.
- Finally add plenty of black pepper and the bag of rocket, and give a final stir before serving.
