Traditional Handmade Cheeses From Yorkshire
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Tricolore Fusilli with Mushrooms
Yorkshire Blue adds pizzazz to this pasta dish. Serves 4

Rating:

Ingredients

150g Yorkshire Blue (crumbled)
70ml cup Olive Oil
3 large Garlic cloves, chopped
250g Mushrooms, sliced
4 Plum tomatoes, chopped
2 tablespoons freshly chopped oregano
or 2 teaspoons dried Oregano
350g Tricolore Fusilli or other tubed pasta
Salt & pepper



Sauce 1. Heat the olive oil in a pan over a medium to high heat. Add the garlic and saute for 1 minute. Add mushrooms, saute until beginning to soften.

Add tomatoes, basil and oregano and simmer until sauce thickens slightly, about 5 mins.

Dish 2. Cook the pasta in a large pan of boiling water (salted) until just tender, but still firm to the bite. Drain, reserving 3 tablespoons of the liquid. Mix this into the sauce.

Add the pasta to the sauce and toss over a medium heat until the pasta is covered and warmed through. Season to taste with salt and pepper. Transfer to a pasta bowl and sprinkle generously with Yorkshire Blue.

You can pop under the grill for a minute or two should you wish the cheese to melt.

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