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!
- 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
Add the olive oil to a large frying pan and gently cook the onion and garlic until soft, approx. 5-7 mins.
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.
Add the cooked pasta, oregano, cream and cheese. Stir to combine. Remove from the heat and transfer to a baking dish.
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.
Serve garnished with more grated Parmesan and chopped fresh basil leaves.
Top tip for making Blue cheese and mushroom fusili bake
Any creamy blue cheese works with this dish. Try Dolcelatte, Blue Brie or Cambazola.