Blue Cheese Fettucine
About this recipe: This is a delicious and simple vegetarian pasta dish. Use your favourite blue cheese -- I always use Danish blue as I'm a lover of strong flavours. Use spinach fettucine if you like!
Ingredients
Serves: 6
- 2 tablespoons butter
- 2 large courgettes, sliced
- 3 cloves garlic, crushed
- 125ml white wine
- 100g blue cheese, crumbled
- 350ml double cream
- freshly ground black pepper to taste
- 1 (500g) packet fettuccine pasta
- 3 tablespoons freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley, for garnish
Method
Prep:15min ›
Cook:20min ›
Ready in:35min
- Heat butter in a large frying pan over medium heat. Stir in the courgette and garlic; cook until the courgette is tender. Stir in wine, blue cheese, cream and pepper; simmer 10 minutes.
- Meanwhile, bring a large pot of water to the boil. Add fettuccine, and cook until tender, about 6 to 8 minutes. Drain, rinse under warm water, and drain again.
- Return pasta to the pot, and toss with sauce over low heat. Serve with Parmesan and parsley sprinkled over the top.
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Reviews (4)
Many thanks, rua, for the heads up! We've changed the recipe accordingly. - 05 Apr 2010
hello, this is my recipe that's been copied over from allrecipes.com. they misprinted it there, and they've misprinted it here too. it should have *2* large courgettes, not 1. - 05 Apr 2010
I used red wine instead of white and Mascarpone soft cheese instead of double cream as that was in the fridge. It is a fabulous recipe one that I will be making again. Thank you for sharing. - 28 Jan 2015
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