Blue cheese pasta
Serves: 1
Prep time: 5 minsTotal time: 
Recipe photograph by Kris Kirkham
Blue cheese pasta
Recipe by Emily Roux
This quick and comforting creamy pasta dish is perfect after a long day. If you feel the need for some greens, throw some peas in with the pasta for the last couple of minutes of cooking, or simply wilt some spinach into the sauce
Serves: 1
Prep time: 5 minsTotal time: 
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Nutritional information (per serving)
Calories
888Kcal
Fat
46gr
Saturates
28gr
Carbs
75gr
Sugars
5gr
Fibre
5gr
Protein
41gr
Salt
1.8gr
Emily Roux
Emily is daughter of Michel Roux Jr and co-owner and chef at new Notting Hill restaurant, Caractère
See more of Emily Roux’s recipes
Emily Roux
Emily is daughter of Michel Roux Jr and co-owner and chef at new Notting Hill restaurant, Caractère
See more of Emily Roux’s recipes
Ingredients
- 100g dried pasta (we used rigatoni)
- 10g salted butter
- 1 shallot, finely chopped
- 100ml single cream
- 1 thick slice of ham
- 30g Saint Agur (or other blue cheese), crumbled
- 15g Parmesan, grated finely
- a little milk
Step by step
- Cook the pasta in salted boiling water, according to packet instructions
- Melt the butter in a medium pan. Cook the shallot for 4-5 minutes until softened, then pour in the cream. Leave to simmer for 3 minutes, then tear the ham straight into the pan.
- Drain the pasta and mix it into the sauce. Add the cheeses; stir and season. Stir in some milk if the sauce seems too thick. Serve immediately.
