Creamy Roquefort Pasta
A rich and indulgent pasta dish featuring the bold, tangy flavors of Roquefort cheese in a silky cream sauce. Quick, easy, and packed with flavor!
Ingredients
- 12 oz 340g pasta (tagliatelle, fettuccine, or penne)
- 5 oz 140g Roquefort cheese, crumbled
- 1 cup 240ml heavy cream
- 2 tbsp butter
- 2 cloves garlic minced
- ¼ cup Parmesan cheese optional, for extra creaminess
- Black pepper to taste
- Salt to taste
- Fresh parsley chopped (for garnish)
- ¼ cup walnuts chopped (optional, for crunch)
Instructions
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook the pasta until al dente, according to package instructions.
- Drain and set aside, reserving ½ cup of pasta water.
Prepare the Sauce
- Melt butter in a large skillet over medium heat.
- Add minced garlic and sauté for about 1 minute until fragrant.
- Reduce heat to low and pour in heavy cream, stirring gently.
Melt the Roquefort
- Add crumbled Roquefort cheese and stir until it melts into the sauce.
- Stir in Parmesan cheese if using, for extra creaminess.
Combine Pasta and Sauce
- Toss the cooked pasta into the sauce, mixing well to coat every strand.
- If needed, add reserved pasta water a little at a time to loosen the sauce.
- Season with black pepper and adjust salt if needed.
Garnish and Serve
- Sprinkle with fresh parsley and chopped walnuts (if using).
- Serve immediately and enjoy this creamy, flavorful dish!
Notes
- For a richer taste, add a splash of white wine when melting the cheese.
- Love tangy flavors? Sprinkle extra crumbled Roquefort on top before serving.
- Want some protein? Try adding grilled chicken or crispy pancetta for a heartier meal.