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How To Make Fusilli With Blue Cheese Sauce

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How To Make Fusilli With Blue Cheese Sauce
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Fusilli Pasta with Blue Cheese Sauce Recipe. A dish that can be served whatever the weather - perfect with a fresh green salad. Delight in our Fusilli Pasta with Blue Cheese Sauce recipe. Enlarge Fusilli Pasta with Blue Cheese Sauce Recipe. A dish that can be served whatever the weather - perfect with a fresh green salad. Delight in our Fusilli Pasta with Blue Cheese Sauce recipe.
Serves:
4
Preparation Time:
10 minutes
Cooking Time:
20 minutes
Total Time:
30 minutes

Step 1: Combine the cheese and cream

  • 500 g fusilli pasta
  • 200 g walnuts
  • 300 g blue cheese
  • 500 ml double cream
  • 1 handful of chopped parsley
  • 5 tbsp olive oil
  • salt
  • pepper
  • 1 large pot with lid
  • 1 slotted spoon
  • 1 colander
  • 1 small pan
  • 1 large bowl

Step 2: Make the cheese sauce

Place the pan over a high heat and when the cream begins to boil, turn down and allow to simmer. Season with salt and pepper, stir well and allow to reduce.

Step 3: Boil the pasta

While you allow the cheese sauce to reduce, half fill a large pot with water and place on a high heat. Add a sprinkle of salt and some olive oil and cover with the lid. Once the water has boiled remove the lid, add the pasta and cook for 11 minutes.

Step 4: Drain the pasta

Using a colander, drain the pasta.

Step 5: Combine the ingredients

Transfer the pasta into a bowl and add the walnuts and parsley (save some of both for garnishing with later on). Finally, pour over the cheese sauce and mix well.

Step 6: Garnish and serve

Heap a generous portion of pasta onto a serving plate and use the remaining walnuts and parsley to garnish. Perfect with a green salad as a quick and filling meal.
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Tips & Comments
  1. janka

    Too bitter, I suggest you dont use so much blue cheese and put some 150 grams of other cheese.

  2. bunnyinbc

    very rich. a bit bitter. go easy on the walnuts and parsely. good side dish - not a main. the sauce worked surprisingly well, was tempted to add a roux to thicken but when it hits the pasta it gets absorbed and is less runny. white wine is a must!