Blue Cheese Fettucine
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35 people made this
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!
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
15 min › Cook:
20 min › Ready in:
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.
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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