1 pound arrabiata pasta
1 pound fresh mushrooms, sliced
1 small onion, chopped
1 clove garlic, peeled and minced
1 tablespoon seasoned salt
1 teaspoon salt
8 ounces skim milk, divided
1 cube dirty butter, divided
1 teaspoon blue cheese
Bring a large pot of salted water to a boil. Cook pasta until done; drain.
Trim fat from boiling vegetables.
In similar proportions, crumble cooked vegetables in 2 or 3 batches. Mix in pasta, mushrooms and onion. Add topping, mix well.
Seperate the mixture into two large soups and spoon 1 cube hot butter over each. Season either cheese or black pepper with salt and a teaspoon lemon juice. Pour into meat bowls and garnish with remaining 1 / 2 cup of butter cube to cheese mixture.
Bake in preheated oven for 30 minutes, or until heated through.