Best Pasta Tossed With Blue Cheese Sauce Recipes

APHRODISIAC TAGLIATELLE WITH BLUE CHEESE SAUCE

Aphrodisiac Tagliatelle with Blue Cheese Sauce image

An easy and quick romantic lunch or dinner recipe that will surely impress! Replace the walnuts with pine nuts, if so moved.

Provided by VicktoRi

Categories World Cuisine Recipes European Italian

Time 30m

Yield 4

Number Of Ingredients 13

Ingredients

1 (16 ounce) box tagliatelle pasta
2 tablespoons olive oil
1 cup heavy cream
3 ½ ounces crumbled blue cheese
⅔ teaspoon garlic powder
1 teaspoon lemon juice
1 pinch salt
1 pinch ground black pepper
1 pinch ground white pepper
1 pinch ground nutmeg
1 pinch dried oregano
1 pinch dried basil
1 tablespoon toasted walnuts, chopped

Steps:

Bring a large pot of lightly salted water to a boil. Boil the tagliatelle until cooked through yet slightly firm, 8 to 10 minutes; drain.
Drizzle olive oil over the cooked pasta and toss gently to coat.
Heat the cream in a saucepan over low heat until warm; stir in the blue cheese, garlic powder, lemon juice, salt, black pepper, white pepper, nutmeg, oregano, and basil. Cook very gently until the blue cheese has melted and the sauce is hot, but don't let the sauce boil.
Place the tagliatelle in a serving dish and pour the sauce over the pasta. Top with walnuts to serve.

Nutrition Facts : Calories 819.1 calories, Carbohydrate 91.2 g, Cholesterol 100.1 mg, Fat 39.9 g, Fiber 5.7 g, Protein 23.5 g, SaturatedFat 20 g, Sodium 372.1 mg, Sugar 2.1 g

PENNE PASTA WITH TOMATOES, HERBS AND BLUE CHEESE

Penne Pasta With Tomatoes, Herbs and Blue Cheese image

Absolutely fantastic pasta dish. This dish is always a hit. I've been making it for about 10 years and I still get lots of requests for it. It is based on a recipe I found in "The California Wine Country Cookbook II" that I purchased on a visit to the Kenwood Vineyards. I usually serve with a Cesear Salad and Bruschetta.

Provided by Simply Chris

Categories Penne

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons extra virgin olive oil
1 large onion, diced
6 cloves garlic, minced
28 ounces canned diced tomatoes
1 teaspoon dried oregano
1/2 cup dry red wine
1 lb penne pasta, cooked al dente (I use whole wheat pasta)
8 ounces blue cheese, half crumbled finely,the other half crumbled into larger pieces (I use reduced fat blue cheese)
1/2 cup chopped fresh basil
salt
pepper

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.