Sunday, January 24, 2010

Blue Cheese Pasta

I am a lover of all cheeses, but blue cheese is one of my favorite, so this dish is right up my alley. It is deliciously creamy without any cream or milk. It is great as a side dish to accompany a steak, like we had tonight. However, with the meaty mushrooms in it, it could be served as a main course with a little side salad and crusty bread. Recipe courtesy of the Mr. Food Cooks Pasta cookbook.

1 pound spaghetti
4 Tbsp butter
1/2 cup blue cheese crumbles
3/4 cup chicken broth
1 and 1/2 cups sliced mushrooms
3/4 cup minced scallion
2 Tbsp fresh lemon juice
1/2 tsp salt
1/4 tsp pepper
1/4 cup grated parmesan

In a large pot of boiling salted water, cook the spaghetti al dente, according to the package directions. Drain and place in a large bowl. Meanwhile, in a large skillet over medium heat, place the butter, blue cheese and chicken broth. Stir until the mixture has thickened slightly (enough to coat the back of a spoon), about 5 minutes or so. Add the mushrooms, scallion, lemon juice, salt and pepper and cook for 5 minutes more. Pour the sauce over the spaghetti and toss to blend thoroughly. Sprinkle with parmesan cheese and serve.


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  2. We tried this earlier this week as a main dish...YUMMY! There probably wasn't an ingredient in this that my husband didn't like.

  3. Awesome, Kathy! Add a little blackened chicken to this pasta dish for a more protein packed main dish!