Yields4 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins
Approximate recipe cost: $18.65
Approximate serve cost: $4.66
400gbutton mushrooms, sliced
34garlic cloves, peeled and sliced
4sprigs thyme
50gbutter, cut into small cubes
1tbspolive oil
Salt and pepper
200mlpure cream
½cupvegetable or chicken stock
50gblue cheese, crumbled
200gpasta
Method:
1
Preheat the oven to 180℃ and line a baking tray with baking paper.
2
Place the mushrooms, garlic, thyme and butter on the prepared tray. Drizzle with olive oil and season with salt and pepper. Place in the oven and bake for 10-15 minutes.
3
Remove the mushrooms from the oven. Discard the thyme.
4
Transfer half of the cooked mushrooms to a food processor. Add cream and blitz until smooth.
5
Transfer the mixture to a saucepan. Add stock, season with salt and pepper and allow to simmer on low heat until the sauce reduces and thickens. Add the crumbled blue cheese then stir to combine. The cheese will melt into the sauce.
6
In the meantime, cook the pasta according to the package instructions.
7
Once the pasta is cooked, strain and transfer to the saucepan with the creamy mushroom sauce. Gently stir to coat.
8
Transfer the pasta to serving bowls. Top with extra sauce, the remaining mushrooms and additional blue cheese and thyme leaves if desired.
Ingredients
Approximate recipe cost: $18.65
Approximate serve cost: $4.66
400gbutton mushrooms, sliced
34garlic cloves, peeled and sliced
4sprigs thyme
50gbutter, cut into small cubes
1tbspolive oil
Salt and pepper
200mlpure cream
½cupvegetable or chicken stock
50gblue cheese, crumbled
200gpasta
Directions
Method:
1
Preheat the oven to 180℃ and line a baking tray with baking paper.
2
Place the mushrooms, garlic, thyme and butter on the prepared tray. Drizzle with olive oil and season with salt and pepper. Place in the oven and bake for 10-15 minutes.
3
Remove the mushrooms from the oven. Discard the thyme.
4
Transfer half of the cooked mushrooms to a food processor. Add cream and blitz until smooth.
5
Transfer the mixture to a saucepan. Add stock, season with salt and pepper and allow to simmer on low heat until the sauce reduces and thickens. Add the crumbled blue cheese then stir to combine. The cheese will melt into the sauce.
6
In the meantime, cook the pasta according to the package instructions.
7
Once the pasta is cooked, strain and transfer to the saucepan with the creamy mushroom sauce. Gently stir to coat.
8
Transfer the pasta to serving bowls. Top with extra sauce, the remaining mushrooms and additional blue cheese and thyme leaves if desired.
