Best Blue Cheese Pasta Recipes

BLUE CHEESE PASTA

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.

BLUE CHEESE PASTA

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.

BROCCOLI, WALNUT AND BLUE CHEESE PASTA

Steps:

• Cook penne; 4 mins before the end of cooking, throw in broccoli florets. Meanwhile, heat olive oil, add a handful chopped walnuts and fry gently for 1 min.
• Drain the pasta, adding 4 tbsp cooking water to the walnuts. Return the pasta to the pan, add the walnuts and creamy blue cheese. Gently stir on the heat, just to melt the cheese. Squeeze over lemon juice to serve.

PASTA WITH ROASTED CAULIFLOWER AND BLUE CHEESE

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.

BLUE CHEESE PASTA SALAD

Steps:

• Cook pasta according to directions. Immediately rinse with cold water and drain well.
• Add cheese, walnuts, celery, mayonnaise, salt and pepper. Gently toss with 2 forks until the ingredients are well mixed. Refrigerate until serving.
• You may need to add a little more mayonnaise if the salad seems dry.
• Sprinkle with the parsley and serve slightly chilled.
• Note; This pasta salad is best when made the day before it is to be served or at least several hours in advance, so that they flavor of the blue cheese has a chance to develop.
• Keep in the refrigerator.

CHICKEN, MUSHROOM AND SPINACH PASTA WITH BLUE CHEESE SAUCE

Steps:

• Prepare the pasta, according to package directions, while you make the rest of the meal.
• Put half the olive oil in a large pan, add the diced chicken and brown- set aside.
• Put the rest of the olive oil in the pan and add the onions and mushrooms.
• Cook until the juices from the mushrooms disappear (about 5- 7 mins) Add the chicken and spinach and mix thoroughly.
• Add the sour cream and blue cheese and stir over a low heat until the blue cheese is melted.
• Add the cooked pasta and stir to mix.
• Add salt and pepper to taste and serve.

BUFFALO CHICKEN PASTA WITH BLUE CHEESE

Steps:

• Combine chicken, hot sauce, and melted butter in a bowl and marinate for 2 hours.
• Heat oil in a skillet over medium-high heat. Saute mushrooms, onion, and garlic in the pan until soft, 3 to 4 minutes. Stir in balsamic. Set aside.
• Heat another skillet over medium-high heat. Pour in Buffalo sauce marinade and chicken; saute until no longer pink in the centers, 5 to 7 minutes.
• Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, 5 to 10 minutes. Transfer immediately to a bowl of ice water to shock so they stay nice and green.
• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain; reserving 1 ladleful of pasta water. Stir Buffalo chicken mixture, asparagus, and reserved pasta water into pasta. Add ricotta cheese, Gorgonzola cheese, and Cheddar cheese.
• Heat pasta mixture over low heat until all cheese is melted and looks like a cream sauce, 3 to 5 minutes. Toss in parsley, salt, and pepper and serve.

BASIC BLUE CHEESE PASTA SAUCE

Steps:

• Combine all ingredients in a saucepan and heat on medium.
• Let thicken slightly and make sure cheeses are melted.
• Add fresh herbs, minced, of your choice-- in any amount you wish-- if desired.
• You may not want to add salt depending on the saltiness of your stock, but freshly ground pepper is nice.
• Use white pepper if you can find it.
• Serve over pasta or gnocchi.

PENNE AND SPINACH PASTA BAKE WITH BLUE CHEESE

Steps:

• Bring a large pan of salted water to the boil.
• Add pasta and cook for 10-12 minutes, adding the spinach to the pan for the last 3 minutes of cooking time.
• Drain well then tip the pasta and spinach into a shallow baking dish along with the crumbled blue cheese,pinch of chili flakes if using and seasoning to taste.
• Put spoonfuls of the mascarpone cheese all over the top of the pasta.
• Sprinkle with the parmesan then grill for 5 minutes until the mascarpone melts and the top turns a golden brown.
• Serve with grilled tomatoes and a green salad.

HAM AND BLUE CHEESE PASTA SALAD

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. Transfer to a large bowl., Stir in the ham, blue cheese, parsley, garlic, rosemary and pepper. Add oil and pecans; mix well. Sprinkle with Parmesan cheese. Serve immediately.

PASTA WITH SPINACH AND BLUE CHEESE

Steps:

• Set large pot of water to boil, and add salt. Remove largest, thickest stems from spinach; roughly chop leaves and remaining stems. Wash thoroughly.
• When water comes to boil, add pasta and cook, stirring occasionally, until nearly tender. When just about done, add spinach. Stir. As soon as spinach wilts completely -- less than 30 seconds -- drain quickly.
• Immediately return pasta and spinach to pot, with butter and cheese, over low heat. Cook, stirring occasionally, until cheese and butter melt, all water is absorbed, and pasta is tender. Add salt and pepper to taste and serve immediately.

PASTA WITH VEGETABLES AND BLUE CHEESE

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.

PASTA SALAD BLUE CHEESE W/ ITALIAN DRESSING

Steps:

• 1. Cook Pasta until al Dente'. Drain and Rinse pasta with cool water..as cool as it can be for people in the south. Ha Ha
• 2. Add Pasta, Tomatoes, Olives, Celery, Crumbled Blue cheese. Toss .
• 3. In a small glass pitcher, whisk dressing ingredients until it's incorporated good. Pour dressing over pasta. Toss to coat. Refrigerate 3 hours or overnight. Serve and Enjoy!

TOMATO BLUE CHEESE PASTA SALAD

Steps:

• In a bowl, toss tomatoes, basil, cheese, oil and vinegar.
• Season to taste with salt and pepper.
• Refrigerate for 30 minutes.
• Toss refrigerated mixture with cooled pasta and let stand at room temp for 15 minutes before serving.

PENNE PASTA WITH TOMATOES, HERBS AND BLUE CHEESE

Steps:

• Saute the diced onion in olive oil over medium heat until the onions are translucent.
• Add the minced garlic and saute one minute longer.
• Add the tomatoes with juices, red wine and dried oregano to the onion-garlic mixture and simmer until most of the juices are gone, about 8-10 minutes.
• Add the salt and pepper to taste and reduce heat to low.
• Simmer covered, on very low heat, while the Penne Pasta is cooking, about 8 minutes.
• Add the crumbled blue cheese and half of the fresh basil to the sauce mixture.
• Stir until the sauce has become creamy.
• Pour the tomato sauce over the hot cooked pasta and toss with the remaining fresh basil.
• Spoon pasta into serving bowl and garnish with whole fresh basil leaves.

PASTA WITH BEETS AND BLUE CHEESE

Steps:

• Preheat oven to 400 degrees. Place beets in a 9-by-13-inch baking dish; add 1/2 cup water. Seal dish tightly with foil. Bake beets until tender when pierced with the tip of a sharp paring knife, 45 minutes to 1 hour. Let cool 10 minutes. Using a paper towel, rub off skins. Slice beets into wedges.
• In a large bowl, toss beets with garlic, orange juice, oil, and coriander; season with salt and pepper.
• Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain pasta, reserving 1 cup of cooking water. Return the pasta to the pot; toss with half of the blue cheese and enough reserved pasta water to coat pasta. Season with salt and pepper.
• Divide the pasta mixture among plates; top with beets and remaining blue cheese. Serve immediately.

SPICY TURKEY TENDERS WITH BLUE CHEESE PENNE PASTA

Steps:

• For the dry rub: In a small bowl, mix together the dry spices and season turkey tenders. Cover with plastic wrap and place into refrigerator for 1 hour.
• For the bechamel: In a large saute pot over medium heat, add butter and oil. Warm until the butter melts then whisk in flour, until mixture is smooth. Slowly add skim milk with whisk, breaking down solids. When all the milk is added, slightly simmer for 10 minutes and then whisk in 3/4 cup blue cheese and nutmeg. Hold warm.
• Preheat grill or cast iron skillet to high.
• Add turkey tender pieces and cook until the internal temperature reaches 165 degrees F, or juice runs clear. Remove from grill, toss in warmed hot sauce, and hold warm.
• In a large pot heat 2 gallons of water to boil, and add 2 tablespoons kosher salt. Add pasta, and cook 8 to 10 minutes or until al dente.
• Toss drained pasta with blue cheese bechamel sauce, next remove turkey tenders from hot sauce, and toss in pasta and bechamel. Garnish with Roma tomatoes and remaining blue cheese.

GIANNA'S BLUE CHEESE PASTA SALAD

Steps:

• Place all ingredients in container and put on lid. Shake well until pasta and veggies are completely covered in the dressing.

TURKEY-BLUE CHEESE PASTA SALAD

Steps:

• In a large bowl, combine pasta, turkey, green pepper and onion in a large bowl. In a small bowl, combine dressing, sour cream, celery seed, pepper and salt if desired; pour over salad and toss. Serve immediately.

PASTA WITH BLUE CHEESE AND WALNUTS

Steps:

• Cook pasta according to package directions; drain.
• Pour evaporated milk into a large skillet and heat over med-high heat, stirring frequently until hot. Stir in blue cheese and continue to cook, stirring frequently until cheese is partially melted.
• Add pasta, peas, and walnuts to skillet and stir to coat well. Heat through and serve.