Blue Cheese Fettucine

    35 min

    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!


    Noord-Holland, Netherlands
    35 people made this

    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

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. 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.
    2. 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.
    3. 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 in English (27)


    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 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