Blue cheese pasta

Blue cheese pasta

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(22 ratings)

Prep: 5 mins Cook: 15 mins

Easy

Serves 4
A great pasta dish that uses up your Christmas storecupboard faves

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal554
  • fat20g
  • saturates10g
  • carbs79g
  • sugars4g
  • fibre4g
  • protein19g
  • salt0.63g
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Ingredients

  • 400g penne pasta
  • 25g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 onion, thinly sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, crushed
  • 1 tbsp fresh chopped sage, or 1 tsp dried
    Sage

    Sage

    sa-age

    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 100g stilton, cubed
    Stilton

    Stilton

    Still-tun

    A true glory of British cheese-making that has much controversy about its origins, how it's…

  • handful toasted walnuts, chopped
    Walnuts

    Walnut

    wall-nut

    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

Method

  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.

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Comments, questions and tips

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cjraway
27th Apr, 2008
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.
euphorbia
11th Feb, 2008
5.05
so simple, yet very yummy.
linzimarydoc1
5th Dec, 2007
3.05
Try for dinner tonight. I like Susie's suggested additions too. LMR in NZ
susannekaluza
1st Dec, 2007
4.05
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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