Pasta with Roquefort
A plain bowl of pasta can turn into something truly special! Pasta with Roquefort isn't just your everyday noodles—it's a genuine restaurant-quality dish. You need only a short, easy-to-find ingredient list, which is a treat in itself. I like to round it out with a simple salad of fresh greens; peppery arugula is perfect here. That said, the pasta is so good on its own that you can absolutely serve it solo, no extras required.
Oksana
Recipe author
Pasta with Roquefort
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 23 %
15 g
Fats 35 %
23 g
Carbohydrates 42 %
27 g
349 kcal
GI:
100
/
0
/
0
- Pasta for dinner is a classic, but to keep it from feeling ordinary and predictable, you can make it special with a punchy sauce. Blue-veined Roquefort blended with cream cheese is perfect for the job—an elegant pairing that elevates an everyday bowl of noodles. Toasted walnuts make a great finishing touch, adding not just flavor but a boost of protein and other good-for-you nutrients. 1. Pour water into a saucepan, salt it lightly, and set it over the heat—about 1 quart (1 liter) is plenty to cook the tagliatelle. 2. Once the water boils, add the tagliatelle and cook until al dente; the package usually gives a time. "Al dente" simply means the pasta is cooked through but still has a slight bite. 3. Drain the pasta in a colander, then quickly rinse it under cold running water to stop the cooking. 4. Break the Roquefort into small pieces with your hands. Add the crumbled Roquefort and the cream cheese to a small saucepan, set it over low heat, and let the cheeses melt together just until smooth. 5. Divide the tagliatelle among plates and spoon the warm blue-cheese-and-cream-cheese sauce over the top. Season with salt and pepper to taste. 6. Coarsely chop the walnuts and scatter them over the dish. That's it—ready to serve! Pair the Roquefort pasta with a green salad if you like; fresh arugula dressed with balsamic vinegar and olive oil is a great match, or any salad you prefer. Enjoy!
Caloric content of the products possible in the composition of the dish
- Walnuts - 650 kcal/100g
- Black Walnut English Walnut - 628 kcal/100g
- Black Persian Walnut - 651 kcal/100g
- Walnut oil - 925 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Cream cheese with 50% fat content - 349 kcal/100g
- Tagliatelle - 288 kcal/100g
- Roquefort cheese - 352 kcal/100g
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