Recipes
Walnut and blue cheese spaghetti
Crunchy walnuts add bite, pairing perfectly with the beautiful sharpness of the blue cheese
Crunchy walnuts add bite, pairing perfectly with the beautiful sharpness of the blue cheese
(6 votes)
Cook: 30 Mins
Serves: 4
Price: £1.15 per serving
Nutritional Information
Each 421g serving contains
Energy
2993kj
716kcal
2993kj
716kcal
36%
Fat
33.3g
33.3g
High
48%
48%
Saturates
11.4g
11.4g
Med
57%
57%
Sugars
5.1g
5.1g
Med
6%
6%
Salt
0.72g
0.72g
Med
12%
12%
of your reference intake.
Typical energy values per 100g:
711kj/170kcal
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
1
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.
2
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.
3
Cook the spaghetti according to the pack instructions. Add the baby spinach for the final 1 min, then drain and return to the pan.
4
Crumble the blue cheese, stir half into the shallot sauce with the creme fraiche, then mix through the pasta.
5
Serve sprinkled with the remaining cheese and the breadcrumb mixture.