Restaurant open Thursday-Sunday for Lunch and Dinner Bookings Essential
- 25g Butter
- 1 tbsp Plain Flour
- 150ml Milk
- 50g Flor Azul – chopped or crumbled
- 1/2 cup of cooked mushrooms – sliced
- 1 cup of baby spinach
- italian parsley and crispy prosciutto to garnish
- cooked pasta of your sauce (just cooked)
Melt the butter in a pan over a medium heat, then stir in the flour and let cook for 1 min or so.
Gradually pour in the milk, stirring constantly, until the sauce is smooth and all the milk has been added.
Bring the mixture to a simmer and stir in the cheese. Cook until the cheese has melted and the sauce has thickened slightly, then season to taste and serve over pasta of your choice.
Cook pasta according to directions and drain.
Stir baby spinach and cooked mushrooms through the pasta and season with salt and pepper to taste. You can also garnish with chopped Italian parsley or crispy prosciutto. Serve immediately.
Lots of questions and excitement around Cupitt’s opening up for diners againread more