16 Feb Pasta with broccoli and blue cheese
This pasta dish is so delicious that even the biggest broccoli hater will not notice it being served on a plate. In addition to that this pasta takes maximum 10 minutes to prepare, so it’s perfect for a super quick dinner.
Ingredients (2 servings)
250 g of pasta – I have been a huge fan of fettucine egg pasta, but any other pasta will also work perfectly fine
1 small onion
frying oil
250 ml of 12% or 18% cream (don’t go for neither sour cream nor 30% sweet cream)
100 g of blue cheese e.g. stilton or gorgonzola
small broccoli – divided into small florets (you can also use other vegetables, but broccoli is perfect for me, both in terms of taste and color)
freshly ground pepper
Recipe
1. Pour boiling water into a pot, add salt and bring to a boil
2. Add pasta and cook according to the recipe on the package. I cook mine for 7 minutes, because I like it slightly overcooked, for which any Italian would cut my head off and forbid me to enter the kitchen
3. At the same time as pasta is cooking, lightly heat the oil in a large frying pan or in a pot with a thick bottom
4. Sautee very finely chopped onion, but don’t let it brown
5. Add cream to sauteed onion and bring to a boil. It will take a few moments
6. Add small pieces of blue cheese to the onion and cream. Stir frequently and let the cheese melt and blend well with the cream
7. Simmer on a low heat until the sauce thickens
8. Add small broccoli florets to the sauce, mix well and simmer until the broccoli is slightly softened, but still remains al dente.
9. When the sauce is thick enough, set aside and wait until the pasta is finished cooking
10. Drain cooked pasta, do not pour cold water over it and stir it into the sauce immediately. If the sauce is too thick, add a little of the pasta cooking water
11. Season with freshly ground pepper. You don’t need salt, because the sauce is salty due to blue cheese
12. It tastes best when served immediately
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