Walnut,-blue-cheese-spaghetti592

Walnut and blue cheese spaghetti

Crunchy walnuts add bite, pairing perfectly with the beautiful sharpness of the blue cheese

By , 03 December 2019

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Walnut and blue cheese spaghetti

  • 30 Mins

  • Serves: 4

Nutritional Info
Each 421g serving contains

  • Energy

    2994KJ

    716KCAL

    36%

  • Fat

    33.3g

    high

    48%

  • Saturates

    11.4g

    high

    57%

  • Sugars

    5.1g

    low

    6%

  • Salt

    0.72g

    low

    12%
of your reference intake.
Typical energy values per 100g: 711kJ/170kcal.
Ingredients
  • 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
Method

  • 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.