Blue Cheese Pasta Recipe

BLUE CHEESE PASTA



Blue Cheese Pasta image

This goes together while the pasta water is boiling. You can also top this with salmon, chicken, crumbled bacon or tomatoes. This sauce is also great with steak.

Recipe From food.com

Provided by georgi

Categories     Cheese

Time 20m

Yield 6 serving(s)

Number Of Ingredients: 8

2 cups half-and-half
4 tablespoons butter
1 head garlic, chopped
1 small onion, chopped
1/3-1/2 cup crumbled blue cheese
1/3-1/2 cup parmesan cheese
salt and pepper
1 lb pasta (I use penne)

Steps:

  • While the pasta is boiling: Melt butter in sauce pan over med-low.
  • Add onion and garlic saute about 5 minutes.
  • Pour in half& half, let heat through.
  • Wisk in blue and parmesan cheeses.
  • Salt and pepper to taste.
  • Sauce will thicken a bit upon standing.
  • Toss with cooked pasta.


BLUE CHEESE PASTA



Blue cheese pasta image

A great pasta dish that uses up your Christmas storecupboard faves

Recipe From bbcgoodfood.com

Provided by Good Food team

Categories     Dinner, Main course, Pasta, Snack, Supper

Time 20m

Number Of Ingredients: 7

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
Calories554 calories
Fat20 grams fat
SaturatedFat10 grams saturated fat
Carbohydrate79 grams carbohydrates
Sugar4 grams sugar
Fiber4 grams fiber
Protein19 grams protein
Sodium0.63 milligram of sodium

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.


PASTA WITH BLUE CHEESE AND WALNUTS



Pasta with Blue Cheese and Walnuts image

A quick, delicious dish that is NOT lowfat but IS yummy!!

Recipe From allrecipes.com

Provided by Nancy

Categories     Side Dish

Yield 4

Number Of Ingredients: 5

¼ cup coarsely chopped walnuts
4 ounces blue cheese, crumbled
2 tablespoons olive oil
½ pound uncooked spaghetti
1 clove garlic, minced
Calories419.2 calories
Carbohydrate44.3 g
Cholesterol21.3 mg
Fat20.5 g
Fiber2.3 g
Protein14.6 g
SaturatedFat6.8 g
Sodium399.3 mg
Sugar1.9 g

Steps:

  • Cook pasta in a large pot of boiling water until al dente.
  • Meanwhile, heat oil in heavy skillet. Add garlic, and saute for a few minutes. Stir in walnuts, and saute for several more minutes.
  • Drain pasta, and divide into 2 plates. Top with saute and blue cheese.


PASTA WITH VEGETABLES AND BLUE CHEESE



Pasta With Vegetables And Blue Cheese image

Recipe From cooking.nytimes.com

Provided by Marian Burros

Categories     dinner, pastas, main course

Time 30m

Yield 2 servings

Number Of Ingredients: 14

8 ounces whole onion or 7 ounces chopped, ready-cut onion (1 2/3 cups)
1 teaspoon olive oil
1 large clove garlic
4 ounces whole peeled carrots or 4 ounces thinly sliced, ready-cut carrots (3/4 cup)
1 teaspoon dried thyme
3/4 pound asparagus
4 ounces white mushrooms or assorted mushrooms
8 ounces ripe plum tomatoes
8 ounces fresh pasta like fusilli, rigatoni, penne
3/4 cup nonfat plain yogurt
2 teaspoons cornstarch
4 tablespoons blue cheese
1/8 teaspoon salt
Freshly ground black pepper to taste
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Calories752
UnsaturatedFat6 grams
Carbohydrate126 grams
Fat14 grams
Fiber13 grams
Protein35 grams
SaturatedFat7 grams
Sodium630 milligrams
Sugar25 grams

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.


BUFFALO CHICKEN PASTA WITH BLUE CHEESE



Buffalo Chicken Pasta with Blue Cheese image

My own dish. This a wonderful take on Buffalo chicken and blue cheese dipping sauce. Enjoy.

Recipe From allrecipes.com

Provided by Chef Gregory

Categories     Main Dish Recipes     Pasta     Chicken

Time 2h45m

Yield 6

Number Of Ingredients: 15

2 skinless, boneless chicken breasts, cut into 1-inch chunks
6 ounces hot sauce
½ stick butter, melted
1 tablespoon olive oil
1 (10 ounce) package sliced baby bella mushrooms
1 medium Spanish onion, chopped
2 cloves garlic, chopped
1 teaspoon balsamic vinegar
1 bunch asparagus, trimmed and chopped
1 pound penne pasta
1 cup ricotta cheese
½ cup crumbled Gorgonzola cheese
½ cup grated Cheddar cheese
½ cup chopped fresh parsley
salt and ground black pepper to taste
Calories589.1 calories
Carbohydrate64.6 g
Cholesterol80.7 mg
Fat23.8 g
Fiber5.2 g
Protein31.9 g
SaturatedFat12.7 g
Sodium1109.7 mg
Sugar6.2 g

Steps:

  • Combine chicken, hot sauce, and melted butter in a bowl and marinate for 2 hours.
  • Heat oil in a skillet over medium-high heat. Saute mushrooms, onion, and garlic in the pan until soft, 3 to 4 minutes. Stir in balsamic. Set aside.
  • Heat another skillet over medium-high heat. Pour in Buffalo sauce marinade and chicken; saute until no longer pink in the centers, 5 to 7 minutes.
  • Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, 5 to 10 minutes. Transfer immediately to a bowl of ice water to shock so they stay nice and green.
  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain; reserving 1 ladleful of pasta water. Stir Buffalo chicken mixture, asparagus, and reserved pasta water into pasta. Add ricotta cheese, Gorgonzola cheese, and Cheddar cheese.
  • Heat pasta mixture over low heat until all cheese is melted and looks like a cream sauce, 3 to 5 minutes. Toss in parsley, salt, and pepper and serve.




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