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!

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.

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.