Blue Cheese Pasta Recipe with Stilton
This delicious, quick and easy blue cheese pasta recipe rocks a creamy stilton sauce and is served with a crispy golden sage crumb!
Servings 2 Servings
Calories 721kcal
Ingredients
- 200 g Dried Pasta 7oz
- 1 Small-Medium Echalion or Banana Shallot 35g
- 6 Garlic Cloves
- 125 ml Dry White Wine ½ Cup
- 50 g Creme Fraiche 3 tablespoon
- 100 g Stilton 1 Cup (other blue cheeses work fine)
- 12 Sage Leaves
- 15 g Panko Breadcrumbs ¼ Cup
- 50 g Butter 3 tablespoon + 1 teaspoon
- Salt (for boiling pasta)
Instructions
- PASTA PAN: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).
- Peel the shallot and dice it as finely as you can.
- Peel the garlic, bash it with the side of a knife and then chop it as finely as you can.
- Crumble the blue cheese.
- Shred the sage leaves into strips 2-3mm (⅛") thick.
- PASTA PAN:Add the pasta to the boiling water and cook it for as long as the instructions say on the packet (8-12 minutes, depending on type).
- PAN 1: Heat a 20cm or 8" frying pan over a medium heat, add half of the butter and when it begins to foam, add half of the garlic and sage leaves and cook for 60 seconds.
- PAN 2: Add the shallots and garlic to the pan for the sauce and cook for 2 minutes without adding any colour. If the shallots and garlic begin to go brown, reduce the heat a little.DO THIS AS SOON AS YOU HAVE STARTED THE STEP ABOVE
- PAN 1: After the garlic and sage have had 60 seconds, pour the breadcrumbs into the sage and garlic and cook until golden, stirring regularly to avoid burning. This should take 4-5 minutes, then remove and set aside.
- PAN 2: Turn the heat under the pan for the sauce to high, pour in the wine and reduce it by half.
- PAN 2: 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.
- PASTA PAN: Drain the pasta, reserving 75-125ml (⅓-½ cup) of the cooking liquid.
- PAN 2: 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.
- Serve sprinkled with breadcrumbs.
This recipe involves cooking with 3 pans at once. It is very easy, but I have tried to make it very clear what pan you are working with at any time!
Video
Nutrition
Serving: 1 | Calories: 721kcal | Carbohydrates: 46g | Protein: 19g | Fat: 47g | Saturated Fat: 29g | Polyunsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 836mg | Fiber: 3g | Sugar: 4g
