Four Cheese Pasta Florentine

May 10, 2023May 10, 20230 14

Four Cheese Pasta Florentine recipe for your dinner

by The Chefin Pasta

Prep

10 min

Cook

15 min

Ready In

25 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

794

Sugar

Fat

54g

The Four Cheese Pasta Florentine is a classic Italian dish that has been adapted to suit different tastes and lifestyles. This version combines penne pasta with a four-cheese sauce, chestnut mushrooms, baby spinach, and walnuts for a delicious and satisfying meal. The combination of different cheeses like Parmesan, Cheddar, and Gouda creates a unique flavor that is hard to resist. It's easy to make and can be served as a main dish or side dish, making it a versatile option for any occasion.

Instructions

1.	Cook the penne according to the packet instructions.
2.	Meanwhile, heat the oil in a large frying pan and cook the mushrooms over a high heat for 3-4 mins or until golden.
3.	Stir in the cheese sauce and spinach, and heat through gently for 1-2 mins until the spinach has wilted and the sauce is bubbling.
4.	Drain the pasta, then toss with the sauce and walnuts.
5.	Crumble over the blue cheese and serve immediately.

PROS

The Four Cheese Pasta Florentine is a quick and easy dish to prepare, perfect for a busy weeknight dinner.

The combination of four types of cheese in the sauce creates a rich and creamy texture that is sure to satisfy your cravings.

The spinach adds some extra nutrients and the walnuts give a nice crunch to the dish.

CONS

This pasta dish is high in calories and fat due to the cheese sauce.

It should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

This dish can provide a good source of protein, calcium, and iron.
The spinach adds some fiber and vitamins like A and C, which are good for your immune system and skin.
Walnuts contain healthy fats and antioxidants that may help to reduce inflammation and boost heart health.

	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