Crozier Blue, Spinach & Mushroom Spaghetti

By Sarah Furno

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Ingredients:

  • 150g spaghetti
  • 1 tbsp olive oil
  • 1 leek, sliced
  • 200g chestnut mushrooms, quartered
  • 2 cloves garlic, crushed
  • 100ml cream
  • 1 tbsp lemon juice
  • 20g Crozier blue
  • 100g spinach, washed
  • 30g walnuts, toasted
  • 40g Crozier blue, crumbled

Step-by-step:

  1. Cook the spaghetti according to the packet instructions.
  2. While the pasta is cooking make the sauce. Heat the olive oil in a frying pan over a medium heat, add the leeks and a good pinch of salt and saute for a couple of minutes, until the leeks begin to soften. Add in the mushrooms and continue to cook until the leeks are completely soft and the mushrooms have begun to colour. Add in the garlic and cook for another minute. Stir in the cream and gently simmer to reduce and thicken. Remove from the heat and stir in the lemon juice and Crozier Blue. Season.
  3. Place the spinach in a colander and strain the cooked spaghetti over the spinach to wilt it. Add the spaghetti and spinach to the sauce and stir to combine.
  4. To serve: Divide between 2 places and sprinkle over the walnuts and Crozier Blue.
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© 2026 Cashel Farmhouse Cheesemakers (J&L Grubb Ltd).
Created by TrueOutput:

Cashel Blue

Can be enjoyed by those sensitive to Lactose - Did you know the lactose, i.e the natural sugars in the milk, are fermented out over time.

Ingredients: Pasteurised cow’s MILK, salt, rennet, starter cultures and Penicillum Roquefortii.

Allergy Advice: Contains milk

Cashel Blue®
Country of Origin: Ireland
Established: 1984
Milk Type:  Whole Cow’s Milk
Pasteurised: Yes
Rennet: Vegetarian
Style: Semi-Soft, Blue
 
Nutritional Information:
Typical values per 100g:
Energy - 1444kJ / 348kcal
Fat – Total Fat: 28.8g
Saturated Fat: 18.4g
Monounsaturated Fat:7.2g
Polyunsaturated Fat:0.8g
Trans Fats: 1.0g
Carbohydrate (by difference): 0.9g
Sugars: 0.2g
Protein: 20.4g
Salt: 2.0g