Blue cheese wholewheat pasta

We were in a bit of a rush the other evening as we had an important table tennis game to attend. We were also having a friend over for dinner, so whereas we would have thrown something lazy together for ourselves, we thought we had better feed the guest in a little more style. Inspired by an old friend of ours, who is currently lurking in Belgrade, we have a very very quick, but decadent meal stored up our sleeves.


  • 250g wholewheat pasta (in this case screws)
  • 1 thing of cream
  • 1 wedge blue cheese
  • Handful of pecan nuts

Put the pasta on to boil with a dash of olive oil and salt. In the meantime, heat the cream and blue cheese in a pot. Let them simmer together until the blue cheese has fully melted and the sauce has thickened. You need to keep an eye on it as you don’t want the sauce to separate. Roughly chop some pecan nuts. When the pasta is ready, drain and refresh, and then add to the blue cheese sauce. Mix the pecan nuts through.

It is quite rich so I like to serve it with a salad, and in this case we made a spinach and beetroot salad.

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1 Response to Blue cheese wholewheat pasta

  1. Pingback: Baby spinach and beetroot salad | gibberlicious

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