Blue Cheese Pasta Bake Recipes

BLUE CHEESE AND CHICKEN PASTA BAKE

Steps:

• Heat the oven to 200°C/180°C fan/gas 6. Put the milk, stock and chicken in a large pan and bring to a simmer for 5 minutes or until the chicken is cooked through. Remove from the heat and transfer the chicken to a plate using a slotted spoon. Pour the poaching liquid into a jug.
• Meanwhile, heat a splash of oil in a large heavy-based frying pan and cook the green veg with a splash of water until just tender. Remove the veg and set aside with the chicken.
• Heat the remaining 3 tbsp olive oil in a pan with the flour and stir until it smells toasty. Gradually add the warm chicken poaching liquid, whisking until smooth and incorporated. Bring to the boil, then simmer for 5 minutes until thickened.
• Cook the pasta according to the pack instructions, drain, then tip straight into the sauce along with half the blue cheese, the crème fraîche and mustard (if using). Stir well to coat the pasta with sauce.
• Stir in the cooked chicken and vegetables, then season well with salt and pepper. Transfer to a baking dish, dot over the remaining blue cheese and bake for 20-25 minutes until golden and bubbling.

BLUE CHEESE PASTA

Steps:

• While the pasta is boiling: Melt butter in sauce pan over med-low.
• Add onion and garlic saute about 5 minutes.
• Pour in half& half, let heat through.
• Wisk in blue and parmesan cheeses.
• Salt and pepper to taste.
• Sauce will thicken a bit upon standing.
• Toss with cooked pasta.

BLUE CHEESE PASTA BAKE

Steps:

• Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a baking dish.
• Cook the penne in boiling, salted water until' al dente', refresh in cold water and drain.
• Mix the penne with the tomatoes and creme fraiche and season to taste with salt and pepper.
• Put into the baking dish and crumble the Gorgonzola over the top. Bake for 10-15 minutes until bubbling.
• Scatter basil over the top and serve immediately.

BLUE CHEESE PASTA

Steps:

• Boil the pasta according to pack instructions. In a saucepan, melt the butter, then gently fry the onion until golden. Add the garlic and sage, fry for a further 2 mins, then remove the pan from the heat. Drain the pasta and reserve some cooking water. Stir through the buttery onions, stilton and 2 tbsp cooking water, then sprinkle with the toasted walnuts to serve.