Blue cheese is a bit like Marmite. People either love it or hate it. I am most definitely in the love it group.
This easy pasta sauce is delicious and a great way of using up some blue cheese left in the fridge. I used some supermarket Stilton and added cream cheese to make it into a sauce. If you have it, dolcelatte would be perfect as it is already very creamy so could be used on it’s own.
This recipe is absolutely fine as is. I made it with some crispy crumbled bacon across the top because I like the salt of the bacon as a contrast to the sweet leeks but it is not necessary.
This recipe feeds 4 and works out at about £1 per person including the bacon, less if you keep it vegetarian.
Leek and Blue Cheese Pasta
Ingredients
1 large leek, chopped into small pieces
6 spring onions, finely chopped
2 cloves of garlic, finely chopped
A packet of baby spinach, roughly chopped
100g blue cheese (I used Stilton), crumbled
2 heaped tablespoons of cream cheese
Black pepper
Parmesan cheese to taste
4 bacon rashers (if using), finely chopped and fried until crispy
Fresh parsley
Instructions
1. Cook the pasta of your choice. I used mafaldine pasta but anything is fine.
2. Saute the leeks and garlic in a bit of melted butter until they are soft.
3. Add the spring onions and spinach and stir until the spinach has wilted.
4. Finally, add the blue cheese, cream cheese, black pepper, and 1/3 cup of water and stir until the cheeses have melted.
5. Add the pasta and coat with the sauce.
6. Top with parmesan cheese, chopped parsley, and bacon pieces if you are using.
7. Serve !!!!!