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Blue cheese pasta

A great pasta dish that uses up your Christmas storecupboard faves

  • Prep: 5 mins
    Cook: 15 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 554
  • Carbohydrates 79
  • Saturated Fat 10
  • Sugar 4
  • Protein 19
  • Fat 20
  • Fibre 4
  • Salt 0.63

Nutrition per serving

  • Calories 554
  • Carbohydrates 79
  • Saturated Fat 10
  • Sugar 4
  • Protein 19
  • Fat 20
  • Fibre 4
  • Salt 0.63

Ingredients

  • 400g penne pasta
  • 25g butter
  • 1 onion, thinly sliced
  • 1 garlic clove, crushed
  • 1 tbsp fresh chopped sage, or 1 tsp dried
  • 100g Stilton, cubed
  • handful toasted walnuts, chopped

Tip

Adding bacon...
Pasta with bacon & cranberry Wensleydale. Follow the above recipe using a thinly sliced red onion this time. Fry the onion with 2 rashers chopped back bacon in the melted butter. Stir through 100g chopped cranberry Wensleydale at the end instead of the Stilton. Serve with the toasted walnuts sprinkled on top.

Other cheeses
If stilton is too strong for your taste, try using a milder blue cheese such as dolcelatte, or swap half the stilton in the recipe for some creamy, mild mascarpone.

Method

  1. Boil the pasta according to pack instructions. In a saucepan, melt the butter, then gently fry the onion until golden. Add the garlic and sage, fry for a further 2 mins, then remove the pan from the heat. Drain the pasta and reserve some cooking water. Stir through the buttery onions, stilton and 2 tbsp cooking water, then sprinkle with the toasted walnuts to serve.

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