APHRODISIAC TAGLIATELLE WITH BLUE CHEESE SAUCE
An easy and quick romantic lunch or dinner recipe that will surely impress! Replace the walnuts with pine nuts, if so moved.
Provided by VicktoRi
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 819.1 calories, Carbohydrate 91.2 g, Cholesterol 100.1 mg, Fat 39.9 g, Fiber 5.7 g, Protein 23.5 g, SaturatedFat 20 g, Sodium 372.1 mg, Sugar 2.1 g
BROCCOLI, WALNUT AND BLUE CHEESE PASTA
Add colour, crunch, and a dollop of cheesy indulgence to a straightforward pasta dish
Provided by Mary Cadogan
Categories Dinner, Main course
Time 15m
Number Of Ingredients 6
Steps:
- Cook penne; 4 mins before the end of cooking, throw in broccoli florets. Meanwhile, heat olive oil, add a handful chopped walnuts and fry gently for 1 min.
- Drain the pasta, adding 4 tbsp cooking water to the walnuts. Return the pasta to the pan, add the walnuts and creamy blue cheese. Gently stir on the heat, just to melt the cheese. Squeeze over lemon juice to serve.
Nutrition Facts : Calories 758 calories, Fat 38 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 28 grams protein, Sodium 0.82 milligram of sodium
PASTA WITH BEETS AND BLUE CHEESE
This fall pasta combines the robust taste of blue cheese with seasonal beets.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h10m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Place beets in a 9-by-13-inch baking dish; add 1/2 cup water. Seal dish tightly with foil. Bake beets until tender when pierced with the tip of a sharp paring knife, 45 minutes to 1 hour. Let cool 10 minutes. Using a paper towel, rub off skins. Slice beets into wedges.
- In a large bowl, toss beets with garlic, orange juice, oil, and coriander; season with salt and pepper.
- Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain pasta, reserving 1 cup of cooking water. Return the pasta to the pot; toss with half of the blue cheese and enough reserved pasta water to coat pasta. Season with salt and pepper.
- Divide the pasta mixture among plates; top with beets and remaining blue cheese. Serve immediately.
Nutrition Facts : Calories 473 g, Fat 14 g, Protein 17 g
BLUE CHEESE PASTA
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.
Provided by georgi
Categories Cheese
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
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
A great pasta dish that uses up your Christmas storecupboard faves
Provided by Good Food team
Categories Dinner, Main course, Pasta, Snack, Supper
Time 20m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 554 calories, Fat 20 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 19 grams protein, Sodium 0.63 milligram of sodium
PASTA WITH ROASTED CAULIFLOWER AND BLUE CHEESE
When creamy Gorgonzola dolce hits a pot full of hot pasta, it melts into a rich and complex sauce without your having to do much more than stir. Here, the pasta and sauce are tossed with roasted cauliflower and caramelized, browned leeks. It's comfort food, but with a blue-cheese bite.
Provided by Melissa Clark
Categories dinner, weekday, pastas, main course
Time 55m
Yield 3 to 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 425 degrees. In a large bowl, toss cauliflower with olive oil, salt and 1/4 teaspoon pepper. Spread onto a rimmed baking sheet in an even layer, and bake for 20 minutes.
- Add leeks, garlic and thyme to the cauliflower on the sheet pan, then roast another 20 minutes, tossing the vegetables halfway through, until they are very tender and deeply caramelized.
- Meanwhile, bring a large pot of heavily salted water to a boil. Cook pasta until it is 1 minute shy of being al dente. (It will continue to cook in the residual heat of the pot.) Scoop out about 1 cup pasta water (a coffee mug is good for this), then drain pasta. Return the pasta to the empty pot, along with butter, Gorgonzola, remaining 3/4 teaspoon pepper and 1/2 cup pasta water, stirring to melt cheese.
- Toss roasted vegetables into pasta, then stir in lemon juice and salt and pepper to taste. Add more pasta water if mixture looks dry. To serve, spoon into bowls and top with chives and sprinkle of thyme leaves.
Nutrition Facts : @context http, Calories 606, UnsaturatedFat 18 grams, Carbohydrate 54 grams, Fat 36 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 16 grams, Sodium 648 milligrams, Sugar 5 grams, TransFat 0 grams
PASTA WITH VEGETABLES AND BLUE CHEESE
Provided by Marian Burros
Categories dinner, pastas, main course
Time 30m
Yield 2 servings
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 752, UnsaturatedFat 6 grams, Carbohydrate 126 grams, Fat 14 grams, Fiber 13 grams, Protein 35 grams, SaturatedFat 7 grams, Sodium 630 milligrams, Sugar 25 grams
ONE POT CREAMY VEGGIE PASTA
This luxurious creamy veggie pasta is made in just one pot - the pasta is cooked right in with the sauce! An easy, crowd-pleasing dinner.
Provided by Becca Heyes
Categories Main meals
Time 25m
Number Of Ingredients 12
Steps:
- Add the pasta to a large saucepan, along with the vegetables, milk, veggie stock, and dried herbs. Mix well to combine. Bring to a gentle simmer, and cook for around 15 minutes, until the pasta is cooked and the sauce has thickened. You'll need to stir regularly, especially when the pasta is nearly cooked and most of the liquid has been absorbed.
- Remove from the heat, and add the grated cheese and plenty of salt and pepper. Mix well until the cheese has melted to produce a thick, glossy sauce. Serve topped with fresh chives, if desired.
Nutrition Facts : ServingSize 1 portion, Calories 597 kcal, Carbohydrate 76.6 g, Protein 29.9 g, Fat 18.9 g, SaturatedFat 10.2 g, Cholesterol 124 mg, Sodium 398 mg, Fiber 3.4 g, Sugar 11.5 g
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