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Pasta with Blue Cheese Sauce

This is a quick blue cheese sauce for pasta that is inspired by a vegetarian cookbook. We have a few bacon slices to utilize, so we add them here, but it is filling without. The bacon, blue cheese, and tomatoes complement each other nicely.

Servings and Times

Serves: 2

Preparation Time: 5 minutes

Cooking Time: 5 minutes

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Ingredients

3 cups short fusilli, cooked and tossed with a little oil pasta
½ tablespoon unsalted butter
½ cup whole milk
¼ cup good quality blue cheese (Maytag)
2 ounces light cream cheese
salt & pepper
1 medium ripe beefsteak tomato
3 slices center cut bacon
Parmigiano-Reggiano cheese

We start by melting the butter over medium-low heat in a pan large enough to mix the sauce with the cooked pasta. We add ¼ cup of milk and heat until just hot – we do not want to boil it. Then we add the blue cheese and cream cheese and a little salt and pepper. We stir well, incorporating the cheeses into the warm milk mixture. It is a little thick, so we add the rest of the milk and heat. When the sauce is creamy and hot, we add the pasta and stir well to combine.

We quickly rinse and chop our tomato and serve the pasta topped with the tomato, crumbled bacon, and freshly grated Parmigiano-Reggiano.

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