FoodCoop Recipes
Dolcelatte, Mushroom and Wilted Rocket Spaghetti
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.
Serves
4
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.
