Blue Cheese Pasta
By Ocado
Published on 17 January 2023
The creamy blue cheese sauce is the star of the show in this pasta dish. If you love blue cheese, this is going to become a firm favourite when you’re after something rich and comforting. We recommend using a creamy, mild blue, but if you prefer a crumbly, sharper blue cheese you could use that instead. Make this creamy pasta your next date night dinner alongside a crunchy green salad and some warm, crusty ciabatta for mopping up that delicious sauce. Looking for more pasta recipes? Look no further.Time and servings
1 hr 30 minsTotal time
4Servings
10 minsPrep time
1 hr 20 minsCooking time
Ingredients
- 1 tsp of olive oil
- 400 g of butternut squash
- 2 thyme sprigs, leaves only
- 1 small onion, finely chopped
- 1 garlic clove, grated or minced
- 100 ml of white wine
- 150 g of creamy mild blue cheese
- 200 ml of crème fraîche
- 4 tbsp of red onion marmalade, to serve
- 40 g of walnut halves, toasted and roughly chopped, to serve
- 1 tbsp of butter
- 250 g of fusilli (or another short pasta of your choosing)
Method
Step 1
Preheat the oven to 180°C/160°C fan/gas 4 and line a large baking tray with baking parchment.Step 2
Add the butternut to the tray in a single layer, drizzle over 1 tbsp olive oil, scatter over the thyme leaves and season with a generous pinch of salt and coarse ground black pepper. Roast in the oven for 35-40 mins until soft.Step 3
Towards the end of the butternut’s cooking time, make the blue cheese sauce. In a large pan, melt the butter and remaining 1 tbsp oil together over a medium heat. Add the onion, lower the heat and cook until soft and translucent, approx. 8-10 mins, then add the garlic and cook for another 2 mins.Step 4
Add the wine, turn up the heat and simmer until reduced by half. Lower the heat, add the blue cheese and crème fraîche, then simmer for 10-15 mins until melted together and the sauce thickens, stirring occasionally.Step 5
Meanwhile, bring a large pan of salted water to the boil and cook the pasta according to the packet instructions until al dente. Reserve 2 tbsp of the pasta water, then drain the pasta and set aside.Step 6
Add the drained pasta, butternut and reserved pasta water to the pasta sauce and stir well. Season with salt and pepper to taste.Step 7
Serve the pasta with 1 tbsp red onion marmalade dolloped onto each portion and toasted walnuts scattered on top.