Yesterday, I’ve experienced my first crazy hot Australian summer day. And when I say crazy, I mean CRAZY. It was 110F! I literally felt like a turkey roasting in the oven. Even the evening breeze, that usually freshens up the air, was warm. My primary goal was to find some place with AC to stay and cool off.
I must admit I was very tempted to stay far away from the stove and even more from the oven. Obviously, that would have been a heresy to turn it on. BUT the thing is, those Blue Cheese Pasta really are something. I don’t know about you guys, but blue cheese makes me happy. I love blue cheese. Blue cheese in a thick creamy sauce with pasta? Love it even more!
Well, I guess this recipe was a sufficient reason for turning the heat up a little bit more in the kitchen. And I don’t regret it a bit!
I’m pretty sure you would appreciate this comfort dish too, coming home after a freezing day. Not that I can remember what “cold” and “winter” means anymore, obviously…
Cal: 331 - Protein: 13g - Fat: 9.5g - Carbs: 47.4g - Sugar: 1.8g - Fiber: 4.2g - WW Old Points: 7 pts - Points+: 8 pts
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 1/4 cups skim milk, heated
- 3/4 cup blue cheese, crumbled (3.5 oz)
- Freshly ground pepper
- 12 oz linguine (or any pasta you like) - 2 oz per person-
- 1 bouillon cube (optional)
- Cook pasta according to package direction, with a bouillon cube (stock). Drain and set aside.
- Melt the butter in a heavy-bottomed saucepan.
- Whisk in the flour and cook, whisking constantly, until the paste cooks and bubbles a bit, about 2 minutes. Don't let it brown!
- Add the hot milk, continuing to whisk as the sauce thickens. Bring it to a boil.
- Add blue cheese and pepper to taste, lower the heat, and cook, whisking for 2 to 3 minutes more. Remove from heat, pour over pasta and mix well to coat. Serve immediately.
The leftovers will dry out a bit. Add some milk when reheating them.