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Blue Cheese Pasta

Blue Cheese Pasta

Brought to you by: Ocado
    4 serving
5.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

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.
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  • 400g butternut squash
  • 1 tsp olive oil
  • 2 thyme sprigs, leaves only
  • 1 tbsp butter
  • 1 small onion, finely chopped
  • 1 garlic clove, grated or minced
  • 100ml white wine
  • 150g creamy mild blue cheese
  • 200ml crème fraîche
  • 250g fusilli (or another short pasta of your choosing)
  • 4 tbsp red onion marmalade, to serve
  • 40g walnut halves, toasted and roughly chopped, to serve


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.

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