If like us, you went a little over the top with the cheeseboard this Christmas, and have a fridge full of cheese still, you might want to rustle up this quick and easy recipe. Blue cheese is one of our favourites, and it just so happens to go perfectly with pasta. I found this recipe by doing a quick Google search, added a few more veggies, a dash of milk and pasta water, to make a sauce, and hey presto – a pretty tasty dinner!
Ingredients (serves 2)
- 100g wholewheat spaghetti
- 1 brown onion, finely chopped
- 2 garlic cloves, diced
- 1 handful mushrooms, quartered
- 1 handful green beans, trimmed
- 1 handful cherry tomatoes
- 1 handful broccoli florrets
- 100g blue cheese, crumbled
- 1 handful chopped walnuts
- Dash of milk
- Drop of pasta water
- Begin by placing your pasta in a large pan of boiling water, bring to the boil and simmer for 10-12 minutes, or follow packet instructions.
- In a large frying pan, heat a drop of rapeseed oil, on a high heat. Add your onions, turn the heat down a fraction, and stir for 1 minute.
- Add your garlic, green beans, cherry tomatoes and broccoli. Cook for a further 3-4 minutes, stirring regularly, before adding the mushrooms.
- After a further 1-2 minutes, add your milk and pasta water, stir quickly, and then crumble in your blue cheese. At this stage, add more milk and/or pasta water, until you’ve reached your desired consistency.
- Drain the spaghetti and add your creamy vegetables to the pan. Stir thoroughly, adding your chopped walnuts and season with black pepper.
- Serve with more walnuts sprinkled on top.