Brits are calling this £2.30-per-portion pasta their 18-minute hug in a bowl: will you try it?

As nights draw in, kitchens warm up with quick, creamy suppers that promise comfort, thrift and a welcome break from fuss.

Across Britain, one pan-and-pasta ritual keeps stealing the weeknight spotlight: a silky gorgonzola number folded with spinach and sautéed mushrooms. It feels luxurious. It cooks fast. It feeds four without draining the meter. Here is why so many home cooks say it hits the sweet spot between ease, value and genuine flavour.

Why this creamy trio wins on a weeknight

Blue cheese, tender greens and mushrooms deliver layered flavour without long prep. Gorgonzola melts smoothly, so the sauce comes together in minutes. Spinach brings colour and a leafy lift. Mushrooms add a savoury, bistro-style depth. The method stays simple and kind on washing-up.

18 minutes, one pan for the sauce, and a finish as glossy as a trattoria favourite—on a Tuesday budget.

• Gorgonzola gives tang and body. Choose mild “dolce” if you prefer a gentle profile.
• Spinach adds a fresh note and counts towards your five-a-day.
• Mushrooms bring umami and a satisfying bite.
• Short, ridged or wide pasta shapes hold the sauce and make every forkful count.

What you need

The core ingredients

• 350 g pasta (rigatoni, penne or tagliatelle)
• 250 g chestnut or button mushrooms, sliced
• 150 g fresh spinach
• 120 g gorgonzola, diced
• 200 ml crème fraîche or double cream
• 1 small garlic clove, finely chopped
• 30 g butter
• Sea salt and black pepper

Nice-to-have upgrades

• A small handful of walnuts, roughly crushed
• Freshly grated parmesan
• A drizzle of walnut or truffle oil
• Pinch of chilli flakes, or lemon zest for brightness

Step-by-step: from hob to table in 18 minutes

Sauté the veg for depth

Set a large frying pan over medium heat. Melt the butter and stir in the garlic for 30 seconds. Add the mushrooms. Cook until they release their liquid and the edges turn golden. Season lightly.

Tip in the spinach. Toss until the leaves wilt and look glossy, keeping the colour bright. Take your time with this stage; good browning on the mushrooms builds the base of the dish.

Whisk in the creamy blue sauce

Lower the heat. Pour in the crème fraîche. Warm gently until it loosens. Add the gorgonzola and stir until the cheese melts into a smooth sauce. Keep the hob on low so the dairy stays silky, not split. Grind in plenty of black pepper.

Marry pasta and sauce for a proper coat

Meanwhile, cook the pasta in well-salted boiling water until al dente. Reserve a ladle of the starchy water before draining. Tip the pasta into the mushroom-pan. Add a splash of the reserved water and fold everything together until the sauce clings to the ridges and ribbons. Adjust seasoning.

Finish with crunch

Scatter walnuts for texture. Add parmesan shavings if you like. A final thread of walnut oil or truffle oil brings aroma without more effort.

Stir in 100–150 g gorgonzola to suit your taste, and splash 60–120 ml pasta water for a glossy, restaurant-style coat.

Price, timing and nutrition at a glance

Figures reflect typical UK supermarket prices and standard nutrition references. Your numbers will shift with brand, cream type and toppings.

Smart swaps and serving ideas

Shape and cheese choices

Rigatoni and penne hold pools of sauce. Tagliatelle gives silky twirls. If you fancy a bolder blue, stilton stands in neatly. For a milder style, mascarpone softens the edge while keeping body. Lactose-free cream works if dairy is a concern; use full-fat so the sauce stays stable.

Vegetarian as is, or add meat

The dish satisfies without meat. If you want extra protein, fold in warm strips of roast chicken at the end. Crisp pancetta also fits, but dial back the salt to compensate. Keep portions measured; the sauce is rich and rewards balance.

What to pour and plate alongside

A zesty, dry white such as sauvignon blanc lifts the cream and refreshes the palate. Alcohol-free options with citrus notes do the same job. On the side, a salad of young leaves, thinly sliced apple and walnuts brings crunch and a clean, sweet snap.

Cook’s troubleshooting

Sauce texture

• Too thick: add small splashes of pasta water and toss until it shines.
• Too thin: simmer on low for a minute, or add a few extra cubes of cheese.

Cream that looks grainy

Turn the heat down before adding cheese. Avoid boiling once the dairy goes in. Room-temperature cream blends faster. The starch in pasta water helps emulsify and keeps the sauce glossy.

Flavour balance

Salt the pasta water well, then taste the finished dish before adding more salt; gorgonzola carries salinity. Black pepper, a hint of nutmeg with spinach, or a pinch of chilli flakes sharpens the profile. Lemon zest brightens the finish without making the sauce watery.

Take the pan off the heat to melt the cheese; the residual warmth brings everything together without splitting.

Food safety and storage

Cool leftovers within one hour, then refrigerate for up to two days. Reheat gently over low heat with a spoon of water to revive the sauce. If you add chicken or pancetta, avoid reheating more than once. People who need to avoid blue cheeses should swap in a milder soft cheese instead. Nut allergies call for skipping walnuts and nut oils.

Sustainability and budget notes

Frozen spinach makes a good stand-in and reduces waste. Squeeze out excess moisture before it meets the pan. Choose “wonky” mushrooms if available; they cook and taste the same and often cost less. Buy gorgonzola in a wedge, portion and wrap tightly; a small piece boosts soups and baked potatoes later in the week.

If you have a little cream left, whisk it into tomorrow’s soup or freeze in ice-cube trays for sauces. For a leaner version, swap half the cream for skimmed milk and thicken gently with pasta water; you keep the mouthfeel while trimming some fat. For a luxe weekend version, toast the walnuts, add thyme leaves to the mushrooms and finish with a few parmesan shards for a brasserie-style touch at home.