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Friday, 1 June 2012

Courgette and Mushroom Pappardelle with Stilton

I never feel much like doing a lot of cooking on a Friday night, so this was a quick and tasty meal that took very little preparation. 

I was asked to review this glorious veggie box by Farmison  the company is the brainchild of John Pallagi and Lee Simmonds, two old friends and colleagues who share a great love for fantastic food.

They promote their 7 core values:

1. Farmison provides home cooks with fabulous foods that would normally only be found in the kitchens of discerning, ingredient-aware chefs.
2. Farmison provides a lip-smacking alternative to the year-round monotony of supermarkets.
3. Farmison constantly changes what it sells to reflect what's in season. When foods are not at their best, we don't stock them.
4. Farmison supports biodiversity in our food chain by promoting rare breed meats and searching out less common fruit and vegetable varieties.
5. Farmison gives small-scale food producers a UK-wide platform to showcase and sell their products, complementing their own local initiatives.
6. Farmison sources food from the UK first and foremost and only chooses imported food if there is no British equivalent.
7. Farmison sells foods produced in a way that respects farm animals, producers and the environment.

I was certainly impressed by the freshness of the vegetables and the variety, they were very well packed too.

 I only needed two courgettes and about 8 mushrooms for this dish so there will be more recipes coming up.

Vegetable Papardelle with Stilton

2 large courgettes, diced
8 mushrooms, sliced
30g butter
1 tablespoon olive oil
100g Melton Mowbury Stilton,  crumbled
250g Soli Pappardelle pasta (courtesy of my lovely hamper from Capricorn Goats Cheese)

Heat the butter and oil in a large pan, add the courgettes and mushrooms and cook for about 10 minutes until the vegetables are soft and golden brown.


Fill a large pan with boiling water, bring to a rolling boil and add the Pappardelle

Add 100ml cream to the pan of vegetables and then add the crumbled stilton cheese.

Turn down the heat and cook gently until the cheese melts into the sauce.

Drain the pasta and mix with the cheese and vegetable mixture.  This made a generous serving for two but would have served four with some bread.  We love Stilton but if it's not for you, then you could use any cheese that melts well.

Look out for more recipes made with my Farmison Veg Box, if you would like to find out more about how you can buy your fruit and vegetables from Farmison there are a variety of boxes available, as well as a range of meats and cheeses.

 Disclaimer: This is a sponsored post. I was not required to write a positive review and any opinion expressed is my own.

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6 Comments:

At 2 June 2012 at 07:56 , Blogger Jacqueline said...

Just gorgeous Janice. I would really enjoy this dish : )

 
At 2 June 2012 at 10:08 , Anonymous Fiona Maclean said...

looks lovely janice, as always!

 
At 2 June 2012 at 15:26 , Blogger Dom at Belleau Kitchen said...

totally rustica and completely me... I love a good cheesey, creamy pasta sauce... this is SO being made!

 
At 2 June 2012 at 23:05 , Blogger Caroline said...

This sounds like just my sort of meal - all the flavours I love and not too taxing to make at the end of a hard day! Delicious.

 
At 3 June 2012 at 18:11 , Anonymous Chris said...

This is my kind of pasta dish. Looks great!

 
At 5 June 2012 at 08:51 , Anonymous Jacqueline @Howtobeagourmand said...

Love stilton and mushrooms - put them together with pasta then you are onto a winner! Very tasty Janice

 

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I love to read your comments and try to reply when I can. I have had to enable comment moderation due to high levels of spam, so it may take a little time before your comment is visible. Please let me know if you make one of my recipes or if you have any questions I will try to answer them. Janice

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