Walnut and blue cheese spaghetti
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- 2 cloves garlic, chopped
- 2tbsp rapeseed oil
- 80g walnuts, roughly chopped
- 100g fresh breadcrumbs
- ½tbsp thyme leaves
- 1 shallot, chopped
- 50ml dry white wine (optional)
- 1 reduced-salt veg stock cube
- 300g spaghetti
- 180g baby spinach
- 75g Extra Special Butlers Farmhouse Blue Cheese
- Asda 50% Less Fat Crème Fraîche
Fry the garlic in 1tbsp rapeseed oil for 2 mins. Add the walnuts, breadcrumbs and thyme. Fry for 5 mins, stirring regularly, until golden brown. Set aside.
In a separate pan, cook the shallot in the remaining oil on low for 10 mins, to soften. Add the dry white wine (optional) and stock cube, made up to 250ml. Simmer for 10 mins, then take off the heat.
Cook the spaghetti according to the pack instructions. Add the baby spinach for the final 1 min, then drain and return to the pan.
Crumble the blue cheese, stir half into the shallot sauce with the creme fraiche, then mix through the pasta.
Serve sprinkled with the remaining cheese and the breadcrumb mixture.