What a monstrosity!

Ok, I made this tonight and it was so deadly it had to be unhealthy but it was oh so good.

This is Benny's own creation, Spaghetti Marinara a la Roquefort with smoked trout.
Here are the ingredients I used
2 x 150ml tubs of sour cream
250g of seafood marinara mix
1 smallish onion
2 good sized chestnut mushrooms
1 spring onion
1 bacon rasher
3 slices of smoked trout
1 x 150g block Roquefort

Pretty basic start, fry bacon and onion together until onion is soften and bacon is cooked through, toss in the mushrooms and soften them too, then throw on the cream. Keep the heat on high until the cream as collapsed into a puddle and thoroughly mix until the whole lot is a gravy-ish brown colour. Throw in the spring onions and seafood mix. My mix was still frozen but it's ok since you gotta reduce the sauce anyway. Bring the sauce to a boil and toss in the roquefort. Now I used 150g, but that was way way way too much. Probably a quarter of that is about right. And for those who don't like blue cheese it's all good, cos with a smaller amount in really enhances the flavour, but what I used changed the sauce into a blue cheese sauce basically, fine for me (and Ingrid) but overpowering for just about everyone else. When the spaghetti was done, I tossed a couple of slices of smoked trout over the spaghetti and ladled over the sauce. This was just an extravagance I was treating myself. The heat from the sauce and pasta made the trout really salty, but was a nice blend of flavours since it smoothed out some of the bite of the sauce.

So there you have it, some thing that started out healthy but probably jumped my cholesterol by 2 points at the end.