Time 20m Yield 6 serving(s) Number Of Ingredients 8 Steps:
While the pasta is boiling: Melt butter in sauce pan over med-low. Add onion and garlic saute about 5 minutes. Pour in half& half, let heat through. Wisk in blue and parmesan cheeses. Salt and pepper to taste. Sauce will thicken a bit upon standing. Toss with cooked pasta.
Time 20m Yield 4 Number Of Ingredients 4 Steps:
Gather the ingredients. Bring a pot of salted water to a boil and cook pasta according to package directions. Reserve 1/2 cup of the pasta water, then drain the noodles. Turn the heat down to low and add the butter to the pot. When the butter has melted, add the noodles back to the pot and stir to coat. Slowly add the blue cheese, stirring the noodles so the cheese melts. As you add the cheese, also drizzle a little of the reserved pasta water over the noodles, using as much or as little as needed. The water will keep the noodles from clumping together and thin out the blue cheese as it melts so the sauce has a lighter, less-sticky texture. Once the blue cheese has mostly melted, stir in the parsley. Add salt to taste. Serve immediately and enjoy!
Time 55m Yield 3 to 4 servings Number Of Ingredients 12 Steps:
Heat oven to 425 degrees. In a large bowl, toss cauliflower with olive oil, salt and 1/4 teaspoon pepper. Spread onto a rimmed baking sheet in an even layer, and bake for 20 minutes. Add leeks, garlic and thyme to the cauliflower on the sheet pan, then roast another 20 minutes, tossing the vegetables halfway through, until they are very tender and deeply caramelized. Meanwhile, bring a large pot of heavily salted water to a boil. Cook pasta until it is 1 minute shy of being al dente. (It will continue to cook in the residual heat of the pot.) Scoop out about 1 cup pasta water (a coffee mug is good for this), then drain pasta. Return the pasta to the empty pot, along with butter, Gorgonzola, remaining 3/4 teaspoon pepper and 1/2 cup pasta water, stirring to melt cheese. Toss roasted vegetables into pasta, then stir in lemon juice and salt and pepper to taste. Add more pasta water if mixture looks dry. To serve, spoon into bowls and top with chives and sprinkle of thyme leaves.
Time 20m Number Of Ingredients 7 Steps:
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.
Time 25m Yield 2 serving(s) Number Of Ingredients 10 Steps:
Saute the onion and garlic in butter or olive oil over medium heat. Add the mushrooms, sautee until soft. Add the blue cheese, yoghurt, and creme frais. Stir until heated through and the BlueCheese is melting. Pepper to taste. Just before you take the sauce off the stove, add salt and pepper to taste. A dash of Cayenne is really nice. Server over hot pasta and sprinkle with freshly ground parmasean and chopped parsley.
Time 30m Yield 4 Number Of Ingredients 13 Steps:
Bring a large pot of lightly salted water to a boil. Boil the tagliatelle until cooked through yet slightly firm, 8 to 10 minutes; drain. Drizzle olive oil over the cooked pasta and toss gently to coat. Heat the cream in a saucepan over low heat until warm; stir in the blue cheese, garlic powder, lemon juice, salt, black pepper, white pepper, nutmeg, oregano, and basil. Cook very gently until the blue cheese has melted and the sauce is hot, but don’t let the sauce boil. Place the tagliatelle in a serving dish and pour the sauce over the pasta. Top with walnuts to serve.
Time 30m Yield 2 servings Number Of Ingredients 14 Steps:
Chop onion. Heat large nonstick pot until it is very hot. Reduce heat to medium-high, and add oil. Add onion, and cook until it begins to soften. Mince garlic, and add. Bring water to boil in covered pot for pasta. Using thin slicing blade of a food processor, slice carrots. Stir into onion and garlic along with thyme. Wash asparagus. Break off and discard tough, woody part of stalks. Add to onion and carrot pot. Wash, trim and slice mushrooms; wash and trim tomato, and cut into small chunks. Add mushrooms and tomatoes to vegetable pot; stir well, cover and continue cooking over medium-low heat. Cook pasta. Stir a little of the yogurt into the cornstarch to make a smooth paste. Stir the paste into the remaining yogurt, and mash in the blue cheese. When vegetables are tender, add in the yogurt mixture, and stir until the sauce is smooth and the blue cheese has melted. Season with salt and pepper. Drain the pasta, and top with sauce.
Time 20m Yield 4 servings. Number Of Ingredients 5 Steps:
Cook fettuccine according to package directions., Meanwhile, place a lightly oiled large nonstick skillet over medium-high heat. Add mushrooms and artichoke hearts; cook and stir until mushrooms are tender. Stir in Alfredo sauce; bring to a boil over medium heat. Reduce heat; simmer, uncovered, 5 minutes, stirring occasionally., Drain fettuccine, reserving 1/3 cup pasta water. Add fettuccine to artichoke mixture; toss to combine, adding reserved pasta water if desired. Sprinkle with blue cheese.
