Blue Cheese And Mushroom Pasta Recipes

MUSHROOM & BLUE CHEESE PENNE

Steps:

• Bring a large pot of water and the salt to a boil. Cook the pasta according to package directions. Reserve 1/4 cup (60 mL) of the pasta water before draining. Return pasta to pot, toss with 1 tsp (5 mL) olive oil and cover to keep warm.
• Meanwhile, heat 1 tbsp (15 mL) of the olive oil in a large skillet over medium-high heat. Add the mushrooms, cooking until lightly golden. Transfer the mushrooms to a plate. Return skillet to the heat, add the rest of the olive oil and cook the leeks, garlic and thyme, until tender, about 5 min. Return the mushrooms to the skillet, plus the snow peas and reserved pasta water. Cook, stirring, until snow peas are tender-crisp, about 2 min.
• Add the cooked penne to the skillet and stir to heat through. Divide the pasta into 4 bowls and garnish each with 1 tbsp (15 mL) each blue cheese and chives. Add remaining salt and pepper if desired.

BLUE CHEESE AND MUSHROOM PASTA

Steps:

• Saute the onion and garlic in butter or olive oil over medium heat.
• Add the mushrooms, sautee until soft.
• Add the blue cheese, yoghurt, and creme frais.
• Stir until heated through and the BlueCheese is melting.
• Pepper to taste.
• Just before you take the sauce off the stove, add salt and pepper to taste.
• A dash of Cayenne is really nice.
• Server over hot pasta and sprinkle with freshly ground parmasean and chopped parsley.

ARTICHOKE BLUE CHEESE FETTUCCINE

Steps:

• Cook fettuccine according to package directions., Meanwhile, place a lightly oiled large nonstick skillet over medium-high heat. Add mushrooms and artichoke hearts; cook and stir until mushrooms are tender. Stir in Alfredo sauce; bring to a boil over medium heat. Reduce heat; simmer, uncovered, 5 minutes, stirring occasionally., Drain fettuccine, reserving 1/3 cup pasta water. Add fettuccine to artichoke mixture; toss to combine, adding reserved pasta water if desired. Sprinkle with blue cheese.

PASTA WITH VEGETABLES AND BLUE CHEESE

Steps:

• Chop onion.
• Heat large nonstick pot until it is very hot. Reduce heat to medium-high, and add oil.
• Add onion, and cook until it begins to soften.
• Mince garlic, and add.
• Bring water to boil in covered pot for pasta.
• Using thin slicing blade of a food processor, slice carrots. Stir into onion and garlic along with thyme.
• Wash asparagus. Break off and discard tough, woody part of stalks. Add to onion and carrot pot.
• Wash, trim and slice mushrooms; wash and trim tomato, and cut into small chunks. Add mushrooms and tomatoes to vegetable pot; stir well, cover and continue cooking over medium-low heat.
• Cook pasta.
• Stir a little of the yogurt into the cornstarch to make a smooth paste. Stir the paste into the remaining yogurt, and mash in the blue cheese. When vegetables are tender, add in the yogurt mixture, and stir until the sauce is smooth and the blue cheese has melted. Season with salt and pepper.
• Drain the pasta, and top with sauce.

BLUE CHEESE PASTA

Steps:

• 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.

OYSTER MUSHROOM PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and transfer to a serving bowl.
• Melt butter in a large skillet over medium heat. Add mushrooms; cook and stir until tender and lightly browned, about 5 minutes. Stir in parsley, salt, and black pepper; cook until flavors combine, about 1 minute. Pour in heavy cream. Bring to a gentle boil; cook until sauce thickens slightly, about 5 minutes.
• Pour sauce over pasta in the serving bowl; toss to combine. Add green onions and Parmesan cheese; toss until combined.

PASTA WITH MUSHROOM CHEESE SAUCE

Steps:

• heat the oil in a saucepan, add onions, garlic and mushrooms and saute until soft.
• Add cream and simmer until sauce starts to thicken,.
• With a wooden spoon, stir in the mersey Valley, reduce heat.
• Season with salt and pepper, add basil.
• Cook pasta in plenty of salted boiling water, drain and toss with the sauce.
• Sprinkle with grated parmesan cheese and serve in a pasta dish.
• Serve with some crusty bread and a tomato and onion salad.