Pastawithbluecheesesauce Recipes

BLUE CHEESE PASTA

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.

PASTA WITH TOMATO BLUE CHEESE SAUCE

Steps:

• Cook pasta according to package instructions.
• Heat olive oil in a large rimmed skillet over medium heat. Add minced garlic and cook for a minute.
• Add the tomatoes.
• Add sugar, salt, and pepper. Cook for 10 to 15 minutes, stirring occasionally.
• Reduce heat to low. Stir in crumbled blue cheese and cream. Cook for 2 minutes to allow sauce to slightly thicken.
• Add the pasta and stir.
• Add spinach and stir to allow the spinach to wilt.
• Toss in the cooked pasta. Plate and top with additional blue cheese, if desired.

BASIC BLUE CHEESE PASTA SAUCE

Steps:

• Combine all ingredients in a saucepan and heat on medium.
• Let thicken slightly and make sure cheeses are melted.
• Add fresh herbs, minced, of your choice-- in any amount you wish-- if desired.
• You may not want to add salt depending on the saltiness of your stock, but freshly ground pepper is nice.
• Use white pepper if you can find it.
• Serve over pasta or gnocchi.

EASY BLUE CHEESE SAUCE PASTA

Steps:

• Gather the ingredients.
• Bring a pot of salted water to a boil and cook pasta according to package directions. Reserve 1/2 cup of the pasta water, then drain the noodles.
• Turn the heat down to low and add the butter to the pot.
• When the butter has melted, add the noodles back to the pot and stir to coat.
• Slowly add the blue cheese, stirring the noodles so the cheese melts.
• As you add the cheese, also drizzle a little of the reserved pasta water over the noodles, using as much or as little as needed. The water will keep the noodles from clumping together and thin out the blue cheese as it melts so the sauce has a lighter, less-sticky texture.
• Once the blue cheese has mostly melted, stir in the parsley. Add salt to taste.
• Serve immediately and enjoy!

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.

APHRODISIAC TAGLIATELLE WITH BLUE CHEESE SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Boil the tagliatelle until cooked through yet slightly firm, 8 to 10 minutes; drain.
• Drizzle olive oil over the cooked pasta and toss gently to coat.
• Heat the cream in a saucepan over low heat until warm; stir in the blue cheese, garlic powder, lemon juice, salt, black pepper, white pepper, nutmeg, oregano, and basil. Cook very gently until the blue cheese has melted and the sauce is hot, but don't let the sauce boil.
• Place the tagliatelle in a serving dish and pour the sauce over the pasta. Top with walnuts to serve.

PASTA TOSSED WITH BLUE CHEESE SAUCE

Steps:

• Cook pasta as directed on package, omitting salt. Meanwhile, melt butter in skillet on medium heat. Add leeks and nuts; cook and stir 5 min. or until leeks are tender. Add ham; cook 3 min. or until heated through, stirring occasionally. Set aside.
• Cook wine and garlic in medium saucepan on low heat 1 min. Add cream cheese spread and milk; cook until cream cheese spread is melted and mixture is blended, stirring occasionally. Remove from heat; stir in blue cheese.
• Drain pasta; place in large serving bowl. Add ham mixture and cheese sauce; mix lightly.

PASTA WITH SPINACH AND BLUE CHEESE

Steps:

• Set large pot of water to boil, and add salt. Remove largest, thickest stems from spinach; roughly chop leaves and remaining stems. Wash thoroughly.
• When water comes to boil, add pasta and cook, stirring occasionally, until nearly tender. When just about done, add spinach. Stir. As soon as spinach wilts completely -- less than 30 seconds -- drain quickly.
• Immediately return pasta and spinach to pot, with butter and cheese, over low heat. Cook, stirring occasionally, until cheese and butter melt, all water is absorbed, and pasta is tender. Add salt and pepper to taste and serve immediately.