When stuck with too much leftover blue cheese (Stilton in this case) we whipped up a quick mid-week pasta dish.
Pasta with Blue Cheese Cream – serves 4
- 350g short pasta (we used penne)
- approx. 175g Stilton or other blue cheese, cut up small
- 150ml double cream
- pinch of sugar
- chopped parsley or sage
Cook the pasta according to the instructions on the pack. Drain the cooked pasta and put it back in the pot it was cooked in. Add the cheese, cream, sugar, lots of black pepper and parsley. Stir gently over a medium heat until the pasta is coated with the sauce. Taste for seasoning and add salt if needed.
Wine Suggestion: This is quite a rich dish and so needs an equal pairing like Pinot Gris, the slight sweetness of which will also work with the salty blue cheese (similar to the effect of adding a pinch of sugar to the sauce).
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