Fettuccine with Blue Cheese Sauce

    35 min

    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.

    191 people made this

    Serves: 8 

    • 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

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. 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.
    2. Meanwhile, heat oil in a small frying pan over medium heat. Saute garlic in oil until golden. Remove garlic and reserve oil.
    3. 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.
    4. Toss sauce with hot pasta and let stand 5 minutes before serving.

    Parmesan cheese

    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.

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    Reviews in English (146)


    Awesome! This turned out to be the best ever pasta dish I've made. It was fantastic. A perfect balance of flavors. I made this for my husband for our anniversary, and it was a hit! I did take the advice from some of the other helpful reviewers (thanks, guys!), and added a few changes of my own. I did add crabmeat (NOT the imitation stuff, but the real lump crabmeat in a can at the refrigerated seafood counter), and I sauteed it in butter and lemon juice. I used Land O'Lakes Fat Free half and half, and instead of 1 tablespoon of Italian seasoning, I added a packet of dry Italian dressing mix, and I doubled the amount of sauteed garlic and didn't remove the pieces from the olive oil. Instead of salt and pepper, I used garlic salt and lemon pepper. I served it over warm fettuccini, then added more bleu cheese crumbles and lemon pepper to the top. Outstanding! I served it with a baguette, and it was a very filling and scrumptious meal. Thanks for this recipe! It will definitely be a hit at our family's special events!  -  25 Jul 2002  (Review from Allrecipes US | Canada)


    Very good recipe. Here are the alterations that I've made. I used 1 tbsp butter, 3 cloves garlic that I left in, 1 tbsp fresh parsley instead of Italian seasoning, 1/4 c white wine and while the sauce was simmering, I added 1 tsp of flour to thicken it juast a bit. I served it on top of the pasta with additional parmesan cheese. Next time I will add some fresh mushrooms. Thank you for the recipe.  -  17 Jul 2007  (Review from Allrecipes US | Canada)


    Great recipe - I have made it a couple times and noticed different results in 'zing'; check which blue cheese you use - if you are using a creamy blue the sauce is relatively bland. Also, I found broccoli to be delicious in this sauce (cut into very small trees)  -  03 Sep 2002  (Review from Allrecipes US | Canada)