Mushroom & Blue Cheese Penne

Prep time: 10min
Total time: 30min
Serves 4
1 1/4 tsp
salt, divided
6 mL
1/2 pkg
Whole Wheat Penne Rigate
190 g
2 tbsp
+ 1 tsp (5 ml) Extra Virgin Olive Oil, divided
30 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
1 ½ cups/375mL
12 g
saturated fat
3 g
47 g
14 g
5 mg
7 g
430 mg


  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.

  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.

  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.