Search

Blue cheese and mushroom fusili bake

(0 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Blue cheese and mushroom fusili bake
Blue cheese and mushroom fusili bake
  • Serves: 2-4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

A simple midweek supper and a vegetarian’s delight. The blue cheese melts into the grooves of the fusili – also known as corkscrew pasta - giving it a gloriously creamy taste and texture. So easy to make, your family will love this simple dish and you’ll want to make it time and time again. Simply, cook the veg and add the wine, then stir in the cooked pasta and cheese, grate the Parmesan and remember to save some for the topping of the bake when it’s cooked. You can even have a cheeky glass of the wine while the pasta’s in the oven!

Ingredients

  • 200-300g dried fusili pasta, cooked according to packet instructions, approx. 8-10 mins
  • 1tbsp olive oil
  • ½ an onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 peppers, deseeded and sliced into strips
  • 12-15 shitake mushrooms, cleaned and halved
  • 100ml dry white wine
  • 1tsp dried oregano
  • 1tsp freshly ground black pepper
  • 100ml double cream
  • 60g blue cheese

Any creamy blue cheese works with this dish. Try Dolcelatte, Blue Brie or Cambazola.

Method

  1. Add the olive oil to a large frying pan and gently cook the onion and garlic until soft, approx. 5-7 mins.
  2. Add the peppers and mushrooms and mix with the onions and garlic. Cook for a further 5 mins, then add the wine, turn up the heat and cook until the wine has reduced.
  3. Add the cooked pasta, oregano, cream and cheese. Stir to combine. Remove from the heat and transfer to a baking dish.
  4. Preheat the oven to 180°C/350°F/Gas Mark 4. Grate Parmesan over the pasta, cover with tin foil and cook in the oven for 20-25 mins until the pasta is piping hot.
  5. Serve garnished with more grated Parmesan and chopped fresh basil leaves.

Your rating

Average rating

  • 0
(0 ratings)

Your comments

comments powered by Disqus

FREE Newsletter