Best Roquefort Pasta Recipes

ROQUEFORT PASTA

Steps:

• In a saucepan, prepare noodles as label directs.
• In a 2 quart saucepan over medium heat, melt butter, stir in flour until blended; cook 1 minute.
• Gradually stir in milk, cook, stirring constantly until mixture thickens and is smooth.
• Add pepper and 1 cup crumbled Roquefort, cook, stirring just until cheese melts.
• Drain noodles, return to saucepot. Add sauce to noodles; toss to coat well. Sprinkle with remaining cheese.

ROQUEFORT SAUCE

Steps:

• You will need just a knob of butter. The cream must be Double (Heavy) cream or it will split when being cooked.
• In a small saucepan melt the butter over a low heat and add the onion. Saute until soft but not coloured.
• Turn the heat up and add the Brandy, stirring for a minute.
• Turn the heat back down and add the Roquefort and stir with a wooden spoon when it starts to melt add the cream.
• Don't let it boil or it will go too runny and may curdle.
• Stir until heated through and 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.

FETTUCCINE WITH ROQUEFORT SAUCE

Steps:

• Cook pine nuts in hot oil in a small skillet over medium-high heat, stirring constantly, 3 to 4 minutes or until lightly browned; set aside.
• Combine whipping cream and cheeses in a heavy saucepan; cook over medium heat, stirring constantly, until smooth. Set the sauce aside, keeping it warm.
• While heating the cheeses, cook the pasta according to package directions. Set aside and keep warm.
• Tear the spinach and slice the prosciutto into strips. Combine the spinach, prosciutto, parsley and salt in a large bowl; add the pasta, and toss gently. Pour the cheese sauce over the pasta mixture, and toss until coated.
• Spoon into a greased 13x9x2 inch baking dish. Bake, uncovered, at 375 degrees for 15 minutes or until thoroughly heated. Sprinkle with toasted pine nuts.

ROQUEFORT CHEESE BALLS

Steps:

• Crush the cheese in a bowl with 4 tablespoons of the butter and work it into a smooth paste. Beat in the chives, celery, seasonings and Cognac. If mixture is very stiff, beat in more butter by fractions. Check seasoning carefully, adding salt if necessary (probably not). Using two teaspoons, shape into quenelles or roll into balls around 1/2 inch in diameter.
• Toss breadcrumbs and parsley in a wide shallow bowl. Roll the cheese balls in the mixture so they are well covered. Chill. Serve as is or pierced with a toothpick.