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Free Recipe

Quick Meal Ideas
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  • 250g farfalle pasta
  • 1 bunch asparagus, ends trimmed, cut into 2cm pieces
  • 1 tbs olive oil
  • 2 leeks, pale section only, thickly sliced
  • 1 garlic clove, crushed
  • 200g brown cup mushrooms, sliced
  • 3/4 cup (185ml) light thickened cream
  • 100g blue cheese, crumbled
  • 1/2 cup (50g) walnuts, toasted, coarsely chopped
  • 60g pkt Coles Australian Baby Rocket



Cook the pasta in a large saucepan of boiling water following packet directions or until al dente, adding the asparagus for the last 1 min of cooking. Drain well, reserving 1/2 cup (125ml) of the cooking liquid.


Meanwhile, heat half the oil in a large frying pan over medium heat. Add the leek and garlic and cook, stirring, for 3 mins or until leek just softens. Transfer to a bowl.


Add the remaining oil to the pan. Increase heat to medium-high. Add the mushroom and cook, stirring, for 5 mins or until tender. Return leek to the pan. Add the cream, half the blue cheese and the reserved cooking liquid. Cook for 1-2 mins or until mixture comes to a simmer. Add the pasta, walnut and rocket. Toss to combine.


Divide the pasta mixture among serving bowls. Season. Sprinkle with the remaining blue cheese to serve.