Blue cheese pasta

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Recipe by Good Food

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1. 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.

Other cheeses

If stilton is too strong for your taste, try using a milder blue cheese such as dolcelatte, or swap half the stilton in the recipe for some creamy, mild mascarpone.

Per serving

554 kcalories, protein 19g, carbohydrate 79g, fat 20 g, saturated fat 10g, fibre 4g, salt 0.63 g

'This is quick and easy to make, and tastes delicious. Next time, I may add crème fraîche and perhaps some mushrooms, too.'

Latest comments and suggestions

• Susie

  01 December 2007

  Susie rated and commented on this recipe

  

  This was a great wintery pasta, but to make it more substantial I added roasted aubergines and mushrooms. I used Gorgonzola and added three tbs single cream. To make it a bit fresher I zested half a lemon over right before serving and added lots of ground pepper.

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• Linzi R

  05 December 2007

  Linzi R rated and commented on this recipe

  

  Try for dinner tonight. I like Susie's suggested additions too. LMR in NZ

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• Barnaby

  12 December 2007

  Barnaby rated this recipe

  

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• euphorbia

  11 February 2008

  euphorbia rated and commented on this recipe

  

  so simple, yet very yummy.

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• cjraway

  27 April 2008

  cjraway commented on this recipe

  We tried the variation with bacon and used a white stilton with blueberries - it was great. The cheese melted really nicely into a sauce. Would definitely make again.

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• Kerri

  19 August 2008

  Kerri commented on this recipe

  Delicious and so easy to make, the second time I made it I substituted the walnuts for crispy smoked bacon and added some parmesan shavings to finish the dish nicely.

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• Emma Taylor

  12 October 2008

  Emma Taylor rated and commented on this recipe

  

  I made this with bacon instead of walnuts, some shredded cabbage, and some creme fraiche, which made it a really substantial supper. And I added lemon zest as suggested. Really nice.

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• vickivale

  30 December 2008

  vickivale rated and commented on this recipe

  

  really really nice - lovely flavours. will definitely have a go with bacon next time.

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• JueC

  06 January 2009

  JueC rated and commented on this recipe

  

  Made exactly to recipe and thought it was really quick and easy to make, and very tasty. The other suggestions sounded good too and will try one of those next time. Also thought that some dried mushrooms would make a nice addition.

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• Paul N London

  11 January 2009

  Paul N London rated and commented on this recipe

  

  Loved this dish! - I didn't deviate from the main recipe. It is an amazingly savoury perfect supper dish - in moments. I fear it could be habit forming (but walnuts *are* a super-food, aren't they????)

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• catcrazywoman

  16 February 2009

  catcrazywoman rated and commented on this recipe

  

  Quick, easy and very good. Used roquefort instead of stilton and added cooked chopped pancetta.

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• greggtheegg

  29 September 2009

  greggtheegg rated and commented on this recipe

  

  Really nice this. What I tend to go for is one finely chopped onion, some St. Agur(really creamy, yet strong blue), pine/walnuts, some penne, dollop of single cream and bacon. Really handy as a quick dinner or a salad for a party

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Ingredients

• 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

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 15 mins

Vegetarian

Ingredients

• 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

Per serving

554 kcalories, protein 19g, carbohydrate 79g, fat 20 g, saturated fat 10g, fibre 4g, salt 0.63 g

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