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Blue Cheese Pasta with Stilton and a Sage Crumb

Blue cheese pasta with a crispy golden sage and garlic breadcrumb topping, a delicious, quick and stupidly simple vegetarian dish.

I use fettuccini for this recipe but it would work equally well with anything from spaghetti to penne and it cooks in under 30 minutes!

Blue cheese pasta with fettuccini a crispy golden sage crumb.

Pasta with a Creamy Stilton Cheese Sauce

This simple blue cheese pasta recipe is a glorious and quick pasta dinner that uses Stilton, a quintessentially British cheese.

It does not feature here very often as I spent most of the life of this site living outside of the UK, but it does make an appearance in my broccoli and stilton soup and a blue cheese gnocchi recipe.

It is one of the boldest blue cheeses when it comes to flavour and it is sublime, if you are outside of the UK and struggle to get stilton scroll down a little.

I have given a breakdown of other cheeses that you can use as a substitute in the Frequently Asked Questions section.

It forms the base of a very simple cheesy sauce made from shallots, garlic, wine, stilton and creme fraiche.

Then aside from pasta, this recipe gets a crispy crumb coating that very much takes influence from my sea bream fillet with a lemon & parsley crumb.

However, this recipe runs with sage and garlic, both flavours that are particularly good with blue cheese.

Oh yeah, and all this can be yours in around 20-25 minutes… what are you waiting for?

Frequently Asked Questions

Can I use a different type of blue cheese?

Yes absolutely, stilton is a personal favourite but I’ve made this recipe with many different types of blue cheese.

Italian Gorgonzola is a nice place to start, then French Roquefort Cheese which is a little more acidic than Gorgonzola.

Bleu d’Auvergne is a great blue cheese for those that think that they do not like blue cheese. It features a different “culture” and it has a very different, almost nutty, flavour.

Finally, Danish blue is probably the cheapest option and one that is often maligned. It has a subtler flavour when compared to the others on this list which makes this blue cheese pasta recipe a little more “family” friendly.

What pasta should I use?

This recipe is pictured here made with fettuccini, but the creamy cheesy sauce is really versatile and it works well with everything from spaghetti to rigatoni.

Can I use cream rather than creme fraiche?

Yes, although I personally prefer the slightly lighter and more tart flavour offered by creme fraiche in this recipe.

Creme fraiche really is very special and it stars in other pasta sauces like my ham and mushroom tagliatelle and canned salmon pasta.

What white wine should I use?

The most important rule when it comes to cooking with booze is that you should make sure that you would be prepared to drink it!

Other than that any dry white wine is perfectly fine for this blue cheese pasta recipe.

Serving Suggestions

I tend to keep the sides for my stilton blue cheese pasta recipe really simple.

They would typically involve bread, some simply warmed ciabatta or focaccia are great at mopping up any leftover creamy stilton sauce.

This recipe goes pretty strong with garlic, but there is always room for a little more… right?

This is glorious with a little garlic baguette or some cheesy garlic bread.

Personally speaking, I’m not a huge fan of serving pasta with salad, but I am aware many folks are. If you are one of them then a simple green side salad would work well.

Close up blue cheese pasta with fettuccini and a crispy golden sage crumb.

Equipment Used

I only mention specific equipment brands if I think they may make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.

  • Stovetop.
  • 20cm or 8″ (Minimum) saucepan.
  • 20cm or 8″ (Minimum) frying pan.
  • 24cm or 10″ (Minimum) frying pan.
  • Chopping board.
  • Sharp kitchen knife.
  • Weighing scales and or measuring cups and spoons.
  • Sieve or colander.
Creamy blue cheese pasta with stilton topped with a golden garlic and sage crumb.
Yield: 2 Servings

Blue Cheese Pasta Recipe with Stilton

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

This delicious, quick and easy blue cheese pasta recipe rocks a creamy stilton sauce and is served with a crispy golden sage crumb!


  • 200g (7oz) Dried Pasta
  • 1 (35g) Shallot
  • 6 Garlic Cloves
  • 125ml (½ Cup) Dry White Wine
  • 50g (3 Tbsp) Creme Fraiche
  • 100g (1 Cup) Stilton or Other Blue Cheese
  • 12 Sage Leaves
  • 15g (¼ Cup) Panko Breadcrumbs
  • 50g (3 Tbsp + 1 Tsp) Butter
  • Salt for boiling pasta


  1. Bring a medium to large (at least 24cm or 12") pan of water to a boil and season it generously with salt (1 tablespoon of salt for every 4 litres of water).
  2. Peel the shallot and dice it as finely as you can.
  3. Peel the garlic, bash it with the side of a knife and then chop it as finely as you can.
  4. Crumble the blue cheese.
  5. Shred the sage leaves into strips 2-3mm (⅛") thick.
  6. Heat two frying pans over a medium heat, and when hot add half of the butter to each pan. The pan for the breadcrumbs should be around 20cm or 8" and the pan for the sauce should be around 24 or 10".
  7. Add the pasta to the boiling water and cook it for as long as the instructions say on the packet (10-12 minutes).
  8. To the smaller frying pan add half of the garlic and the sage leaves and cook for 60 seconds.
  9. Add the shallots to the pan for the sauce and cook for 2 minutes.
  10. Add the remaining garlic to the shallots and cook for 1 minute.
  11. Pour the breadcrumbs into the sage and garlic and cook until golden stirring regularly to avoid burning. This should take 8 or 9 minutes.
  12. Turn the heat under the pan for the sauce to high and pour in the wine and reduce it by half.
  13. Add the creme fraiche and blue cheese and stir until the blue cheese melts. Then reduce the heat to low and allow to simmer until the pasta is cooked, this will help thicken the sauce.
  14. Drain the pasta reserving 75-125ml (⅓-½ cup) of the cooking liquid.
  15. Add the pasta to the sauce and toss to coat adding as much cooking liquid as needed to form a nice coating on the pasta.
  16. Serve sprinkled with breadcrumbs.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 721Total Fat: 47gSaturated Fat: 29gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 123mgSodium: 836mgCarbohydrates: 46gFiber: 3gSugar: 4gProtein: 19g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

Norbert Edmund Onaitis

Saturday 15th of May 2021

FYI, I'm gonna make this. How could this possibly be improved? No way! Garlic, Sage, Blue Cheese! The only thing that I can think of is a little freshly ground white pepper.

Norbert Edmund Onaitis

Saturday 15th of May 2021

Step 2 is confusing. "Slice the garlic cloves and roll up the sage leaves and slice them." OK, it's apparent the you mean that tho is two separate operations. Syntax, syntax, syntax.

Brian Jones

Sunday 16th of May 2021

Hi Norbert...

No one starts a website like this fully formed and our older content is quite often clumsily presented. Most food bloggers start off as passionate cooks, the whole website running and writing thing is something we learn as we progress. Generally speaking we are happy to have areas of improvement flagged with us so long as it is done politely and appropriately.

My style is now to outline each and ever step for a recipe, but it took a number of years of experimenting with presenting recipe information to get there. As a result I have much to catch up on, but I am slowly going through and changing old recipes, but I have a few ;)




Friday 30th of November 2018

This is such a pretty spaghetti presentation -- makes this otherwise somewhat rustic dish extremely elegant and refined. And those breadcrumbs! Pretty sure I could eat them on their own they sound so good. Lovely all around.

Brian Jones

Sunday 2nd of December 2018

This is my favourite way of presenting pasta, it is simple to do and only takes a minute but always looks smart and I like smart looking food. But you are right the taste is all homely and rustic and so good for it.


Thursday 29th of November 2018

What awesome flavors! Such a yummy comforting recipe! My whole family will love this!

Brian Jones

Sunday 2nd of December 2018

Cheers Kim.

Bintu | Recipes From A Pantry

Thursday 29th of November 2018

Garlic is one of my favourite flavours. This sounds like such a tasty and flavourful dish with the blue cheese and sage too - I will have to try it out for myself!

Brian Jones

Sunday 2nd of December 2018


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