- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- Serves 4
Ingredients
- 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
- 1
- 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
Method
- 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.
Tips
Whole-wheat pasta adds fibre and depth of flavour.
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Nutritional Facts Per Serving
- Nutrition Description:
- 1 ½ cups/375mL
- Calories:
- 340
- Fat:
- 12 g
- Saturated Fat:
- 3 g
- Carbs:
- 47 g
- Fibre:
- 7 g
- Cholesterol:
- 5 mg
- Protein:
- 14 g
- Sodium:
- 430 mg