Heat oil in heavy large skillet over medium high heat. Add sausage and cook until no longer pink, crumbling with fork, about 5 minutes. Transfer sausage to bowl using slotted spoon. Add mushrooms to skillet and saute 2 minutes. Add spinach and saute until wilted. Add garlic and walnuts and stir 1 minute. Add cream and Roquefort and bring to boil. Reduce heat and simmer until thickened to sauce consistency, stirring occasionally, about 10 minutes. Add sausage and mustard. Season to taste with salt and pepper. Stir sauce until heated through. Meanwhile, cook pasta in large pot of bvoiling salted water until just tender but still firm to bite, stifrfing occasionally. Drain. Place in large bowl. Pour sauce over pasta. Toss gently. Source: Bon Appetit, September 1991/La Creme de la Creme Restaurant, Oakland CA. * The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN Posted to MC-Recipe Digest V1 #702 by Lisa Clarke
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|Serving Size: 1 Serving (1768g)|
|Recipe Makes: 1|
|Calories from Fat: 1439 (43%)|
|Amt Per Serving||% DV|
|Total Fat 159.8g||213 %|
|Saturated Fat 67.6g||338 %|
|Monounsaturated Fat 54g|
|Polyunsanturated Fat 28.4g|
|Cholesterol 351.6mg||108 %|
|Sodium 3709mg||128 %|
|Potassium 6778.9mg||178 %|
|Total Carbohydrate 402.9g||119 %|
|Dietary Fiber 68.4g||273 %|
|Sugars, other 334.6g|
|Protein 107.1g||153 %|
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Calories per serving: 3372
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