Pasta with Blue Cheese Sauce
This is a quick blue cheese sauce for pasta that is inspired by a vegetarian cookbook. We have a few bacon slices to utilize, so we add them here, but it is filling without. The bacon, blue cheese, and tomatoes complement each other nicely. Originally served as part of: A Simple Pasta.
Ingredients
- 3 cups short fusilli, cooked and tossed with a little oil pasta
- ½ tablespoon unsalted butter
- ½ cup whole milk (divided)
- ¼ cup good quality blue cheese (Maytag) (crumbled)
- 2 ounces light cream cheese (cut into small pieces)
- salt & pepper
- 1 medium ripe beefsteak tomato
- 3 slices center cut bacon (cooked in microwave)
- Parmigiano-Reggiano cheese
Instructions
We start by melting the butter over medium-low heat in a pan large enough to mix the sauce with the cooked pasta. We add ¼ cup of milk and heat until just hot - we do not want to boil it. Then we add the blue cheese and cream cheese and a little salt and pepper. We stir well, incorporating the cheeses into the warm milk mixture. It is a little thick, so we add the rest of the milk and heat. When the sauce is creamy and hot, we add the pasta and stir well to combine.
We quickly rinse and chop our tomato and serve the pasta topped with the tomato, crumbled bacon, and freshly grated Parmigiano-Reggiano.
Ingredients
- ½ tbsp unsalted butter
- ½ cup whole milk (divided)
- ¼ cup blue cheese (Maytag) (crumbled)
- 2 oz light cream cheese (in small pieces)
- salt and pepper
- 3 cups cooked short fusilli (tossed with a little oil)
- 1 medium ripe beefsteak tomato
- 3 slices center-cut bacon (cooked in the microwave)
- Parmigiano-Reggiano
Instructions
Melt the butter over medium-low in a pan big enough for the pasta. Add ¼ cup of milk and heat until just hot, not boiling. Stir in the blue cheese, cream cheese, salt and pepper until melted, then add the rest of the milk and heat until creamy.
Add the pasta and stir to coat.
Grown-up
Chop the tomato and serve the pasta topped with tomato, crumbled bacon and freshly grated Parmigiano.