Four Cheese Pasta Florentine

• 400 g penne
• 225 g chestnut mushrooms, thickly sliced
• 1 teaspoon olive oil
• 350 g four- cheese sauce
• 250 g baby spinach leaves
• 25 g walnuts, broken
• 50 g blue cheese, crumbled

1. cook pasta until al dente (still has some bite in it).
2. Fry the mushrooms in the oil for 5 minutes.
3. Add the cheese sauce and the spinach to the mushrooms heat until the spinach wilts.
4. Drain pasta and add to sauce, mix well and place in an oven proof dish.
5. season and scatter with cheese.
6. Grill for 5 - 8 mins until cheese is bubbly.

penne, chestnut mushrooms, olive oil, four cheese sauce, baby spinach, walnuts, blue cheese

Taken from www.food.com/recipe/four-cheese-pasta-florentine-183241 (may not work)