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- 11/03/2010: Organic Box 10th March 2010
- 09/03/2010: Speedy Courgette Pasta
- 07/03/2010: Carrot and Lemon Soup
- 07/03/2010: Organic Box 3rd March 2010
- 25/02/2010: Watercress & Apple Soup
- 25/02/2010: Organic Box 25 February 2010
- 21/02/2010: Quick tea: Bara Brith & Coconut Bread
- 20/02/2010: Pancake stack with Bacon, Banana & Maple Syrup
- 18/02/2010: Glazed Turnips with Coriander & Orange
- 18/02/2010: Colcannon
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Archive for December 2009
Blue Cheese Pasta
30/12/2009 by D.
3 tbsp blue cheese, rind removed (Stilton, Danish blue, Gorgonzola etc)
1 tbsp butter
1 mug milk
1/2 tsp nutmeg
1 red pepper
500g spaghetti
Add the cheese, butter, milk and nutmeg to a pan and heat gently to a simmer. Wash and dice the red pepper then add to milk mixture. Cook pasta until al dente.
Drain the pasta and mix into the sauce. Leave to infuse for 5 mins, then mix again. Season to taste.
Serve with toasted sunflower and pumpkin seeds, black pepper, and a fresh green salad.
Posted in Milk, Butter, Cheese, Spaghetti, Red Pepper, Pumpkin seeds, Sunflower seeds, Vegetarian, Nutmeg, Pasta, Pepper, Recipe | Print | No Comments »