Blue Cheese and Mushroom Fettuccine

Source San-Remo.com.au

Serves 4 - 6

• 500g San Remo Fettuccine
• 40g butter
• 350g thinly sliced mushroom flats
• 2 finely chopped garlic cloves
• 125mls cream
• 125mls water
• 125g crumbed blue vein cheese
• 100g baby spinach leaves
• salt and pepper
• 3 tablespoons almonds, roughly chopped

Melt butter in a large frying pan over medium-high heat. Add the mushroom flats and garlic cloves. Cook on high, stirring frequently until soft.

Add cream and water. Cook, stirring occasionally, for 5 minutes or until the liquid has reduced by half. Stir through 100g crumbled blue vein cheese until melted.

Turn off heat, add spinach leaves, salt & pepper. Toss through pasta. Serve sprinkled with almonds and remaining 25g crumbled blue vein cheese.