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very easy
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.


Whole-wheat pasta adds fibre and depth of flavour.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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
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