Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, quick blue cheese pasta. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Add pesto and blue cheese to pasta and mix. Pasta cooking water melts the cheese and coats pasta, making it creamier. I usually reserve a cup While pasta is cooking, combine your herbs, nuts, garlic, olive oil and salt in a food processor and process until finely chopped but there's still some texture.
Quick Blue Cheese Pasta is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Quick Blue Cheese Pasta is something that I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can cook quick blue cheese pasta using 12 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Quick Blue Cheese Pasta:
- Make ready 120 g fusilli or other pasta of your choice
- Get Salt
- Take 1 Knob butter
- Get 1 tbsp rapeseed or olive oil
- Take 1 medium onion, chopped
- Take 1 red chili, with seeds, chopped
- Get 1 tbsp tomato purée
- Take 1/2 tsp oregano
- Get 2 cloves garlic, chopped
- Prepare 75 g Stilton cheese, crumbled
- Get 2 tbsp skyr
- Get Ground black pepper
Follow the above recipe using a thinly sliced red onion this time. This caramelised red onion and blue cheese pasta is full of bold, comforting flavours to perk you up midweek. Meanwhile, cook the pasta following packet instructions. Drain and toss with the onions and blue cheese then scatter over pine nuts and serve.
Steps to make Quick Blue Cheese Pasta:
- Put the pasta in a pan of salted boiling water and cook according to instructions. Drain in a colander but reserve a cup of the pasta water in case needed at Step 4. Add the knob of butter.
- Meanwhile, heat the oil in a saucepan and gently fry the onion for 3 minutes, stirring only if essential to prevent sticking.
- Add the chili, stir and cook for a further minute then add the tomato purée, oregano and garlic and stir again and cook for a further 2-3 minutes or until the onions are just about to caramelise.
- Stir in the cheese and, once it’s melting, also stir in the skyr and, if the sauce looks a little too thick for your liking, add the reserved pasta water, a little at a time until you get it how you you want. Then serve promptly onto the pasta and on warmed dishes.
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