About this recipe:A super-rich and tasty vegetarian pasta, which is one for the blue cheese lovers. Fettuccine is tossed in a rich and creamy blue cheese sauce. Enjoy with crusty bread and a side salad.
450g fettuccine pasta
1 tablespoon olive oil
1 clove garlic, sliced
115g blue cheese, crumbled
4 tablespoons grated Parmesan cheese
475ml double cream
1 tablespoon Italian herb seasoning
salt and pepper to taste
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Method Prep:10min › Cook:25min › Ready in:35min
Bring a large pot of lightly salted water to the boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
Meanwhile, heat oil in a small frying pan over medium heat. Saute garlic in oil until golden. Remove garlic and reserve oil.
In a medium saucepan over medium-low heat, combine blue cheese, Parmesan cheese and cream. Stir until cheeses are melted. Stir in the oil from the garlic pan. Season with Italian herbs, salt and pepper.
Toss sauce with hot pasta and let stand 5 minutes before serving.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.