When do I not love a great pasta dish? Never. Actually, I should be the poster child for pasta lovers everywhere. (I wonder where I go to apply for the position?) Anyway, last evening I wanted to serve a quick and easy main dish. And in doing so, I really wanted to use up the already cooked pasta I had in the fridge. Along with some blue cheese that was quickly becoming a darker and unhealthier shade of blue than God intended, a few button mushrooms heading towards extinction, and some heavy cream past its pull date. What immediately sprang to mind was a blue cheese sauce over pasta. But how to incorporate the other ingredients?

I immediately remembered that walnuts and blue cheese were practically invented to be used together. And mushrooms? Why not? And when did heavy cream ever hurt a sauce? And for a small nod towards eating healthy, some roughly chopped fresh spinach. (I use spinach a lot in dishes, because it’s green, it’s chock full of vitamins, and it comes pre-washed in a nice plastic container.)

So, that’s the history of this pasta dish. Quick and easy to prepare and darned yummy if I do say myself.

It’s semi-sunny here in our part of the world right now. I can’t see any snow-capped mountains because of some low-lying clouds hiding them from view, but Port Susan Bay is looking calm and lovely. Andy has a big band gig tonight and I’m going along for the ride. And of course, for the music. And to watch the dancers. Not to mention that we will be having dinner out after the dance. As much as I love to cook, I also appreciate it when someone else places a plate of food in front of me. And I always remember to say thank-you. Just like Mr. C. always says thank you to me after every meal I set in front of him. It’s called common courtesy. Granted, an old-fashioned concept, but one I find extremely endearing. May you too find common courtesy a routine part of your everyday life.

Peace and love to all.

3 T. unsalted butter, divided

½ lb. button mushrooms, sliced

½ c. finely diced onion

2 garlic cloves, finely minced

½ tsp. kosher salt

freshly ground black pepper

1 T. all-purpose flour

1 c. whole milk

½ c. heavy or whipping cream 

1 c. blue cheese crumbles, or more to taste

6 oz. pasta (your choice) cooked al dente (save some of the water)

2 c. roughly chopped baby spinach

1 c. toasted chopped walnuts

Melt 1 tablespoon of the butter in a large saucepan or Dutch oven. Add the mushroom slices and cook until the mushrooms are nicely browned. Remove to a small bowl and set aside.

Add the remaining 2 tablespoons of butter to the pan and sauté the onion until it is soft. Add the garlic and cook for another minute.

Add salt, pepper, and flour to the pan. Mix all together and cook for about a minute. Then slowly stir or whisk in the whole milk and cream. Cook until slightly thickened. About 2-3 minutes.   

Add the crumbled blue cheese. Simmer gently until the blue cheese is almost melted. Then stir in the reserved cooked mushrooms, al dente pasta, and spinach. Allow to simmer for a couple of minutes until the baby spinach is a bit wilted.

Taste and add additional blue cheese crumbles or adjust seasonings. If the sauce is too thick, stir in a bit of pasta cooking water.

Just before serving, stir in the walnuts, reserving a few for garnish.