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Prep Time
10 mins
Total Time
30 mins
Serves 4


1 1/4 tsp
salt, divided
6 mL
1/2 pkg
whole wheat penne rigate
190 g
2 tbsp + 1 tsp
olive oil, divided
30 mL + 5 mL
1 pkg
whole white mushrooms, sliced
227 g
1 pkg
whole mini bella mushrooms, sliced
227 g
leek (white part only), finely diced
3 cloves
garlic, thinly sliced
1 tbsp
fresh thyme, leaves only
15 mL
1 cup
thinly sliced snow peas
250 mL
1/4 cup
crumbled blue cheese
60 mL
1/4 cup
finely chopped fresh chives
60 mL
pepper to taste


Step 1
Bring a large pot of water and the salt to a boil. Cook the pasta according to package directions. Reserve 1/4 cup (60 mL) of the pasta water before draining. Return pasta to pot, toss with 1 tsp (5 mL) olive oil and cover to keep warm.
Step 2
Meanwhile, heat 1 tbsp (15 mL) of the olive oil in a large skillet over medium-high heat. Add the mushrooms, cooking until lightly golden. Transfer the mushrooms to a plate. Return skillet to the heat, add the rest of the olive oil and cook the leeks, garlic and thyme, until tender, about 5 min. Return the mushrooms to the skillet, plus the snow peas and reserved pasta water. Cook, stirring, until snow peas are tender-crisp, about 2 min.
Step 3
Add the cooked penne to the skillet and stir to heat through. Divide the pasta into 4 bowls and garnish each with 1 tbsp (15 mL) each blue cheese and chives. Add remaining salt and pepper if desired.

Nutritional Facts Per Serving

Nutrition Description:
1 ½ cups/375mL
12 g
Saturated Fat:
3 g
47 g
7 g
5 mg
14 g
430 mg