EASY BLUE CHEESE SAUCE PASTA
Steps:
- Gather the ingredients.
- Bring a pot of salted water to a boil and cook pasta according to package directions. Reserve 1/2 cup of the pasta water, then drain the noodles.
- Turn the heat down to low and add the butter to the pot.
- When the butter has melted, add the noodles back to the pot and stir to coat.
- Slowly add the blue cheese, stirring the noodles so the cheese melts.
- As you add the cheese, also drizzle a little of the reserved pasta water over the noodles, using as much or as little as needed. The water will keep the noodles from clumping together and thin out the blue cheese as it melts so the sauce has a lighter, less-sticky texture.
- Once the blue cheese has mostly melted, stir in the parsley. Add salt to taste.
- Serve immediately and enjoy!
Nutrition Facts : Calories 274 kcal, Carbohydrate 19 g, Cholesterol 43 mg, Fiber 1 g, Protein 11 g, SaturatedFat 11 g, Sodium 432 mg, Sugar 1 g, Fat 17 g, ServingSize 1 jar (4 servings), UnsaturatedFat 0 g
BLEU CHEESE ALFREDO
I first made this as a sauce to drizzle over chicken roulade, but there's no reason it can't be used with pasta, or anything else. Measurements are approximations and should be adjusted according to individual taste.
Provided by Greg 3
Categories Sauces
Time 20m
Yield 10-12 ounces, 4 serving(s)
Number Of Ingredients 4
Steps:
- Melt the butter over medium low heat.
- As butter is melting add crumbled bleu cheese, stirring constantly.
- Once cheese is melted slowly stir in cream.
- After ingredients are warm & fully combined, remove from heat and add to pasta.
Nutrition Facts : Calories 610.2, Fat 61.3, SaturatedFat 38.9, Cholesterol 185.1, Sodium 816.9, Carbohydrate 3.3, Fiber 0.1, Sugar 0.4, Protein 13.7
ARTICHOKE BLUE CHEESE FETTUCCINE
Store-bought Alfredo sauce speeds along this flavorful, meatless entree. I use dry pasta, but you can use refrigerated fettuccine to make this recipe even faster. -Jolanthe Erb, Harrisonburg, Virginia
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Cook fettuccine according to package directions., Meanwhile, place a lightly oiled large nonstick skillet over medium-high heat. Add mushrooms and artichoke hearts; cook and stir until mushrooms are tender. Stir in Alfredo sauce; bring to a boil over medium heat. Reduce heat; simmer, uncovered, 5 minutes, stirring occasionally., Drain fettuccine, reserving 1/3 cup pasta water. Add fettuccine to artichoke mixture; toss to combine, adding reserved pasta water if desired. Sprinkle with blue cheese.
Nutrition Facts : Calories 499 calories, Fat 14g fat (9g saturated fat), Cholesterol 33mg cholesterol, Sodium 770mg sodium, Carbohydrate 74g carbohydrate (6g sugars, Fiber 4g fiber), Protein 21g protein.
BLUE CHEESE CHICKEN ALFREDO.
One day I was making basic chicken Alfredo and I decided to throw in some blue cheese and veggies. It turned out great! Serve with grilled asparagus and garlic bread for a complete meal.
Provided by A Lexus in the kitc
Categories European
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Heat a large pot to medium on the stove.
- Place 1 T. of the butter in the pan; add the garlic, onion and mushrooms. Cook until the vegetables begin to soften, about seven minutes; stirring as needed.
- Add the cheeses and turn heat to low. Stir in the rest of the butter, heavy cream, chicken and nutmeg. Simmer for about five more minutes or until all ingredients are hot and the sauce is slightly thickened. Add salt and pepper to taste and serve over the pasta. Enjoy!
Nutrition Facts : Calories 735.3, Fat 46.2, SaturatedFat 27.1, Cholesterol 216.8, Sodium 775.8, Carbohydrate 46.9, Fiber 0.6, Sugar 1.6, Protein 33.5
HEALTHIER QUICK AND EASY ALFREDO SAUCE
This alfredo is great just a little lighter than before. Not as rich but still so tasty. Great when served with whole wheat noodles.
Provided by MakeItHealthy
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy Alfredo Pasta Sauce Recipes
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Melt butter in a non-stick saucepan over medium heat; melt cream cheese and garlic powder in butter, whisking Pour in milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan cheese and pepper until smooth.
- Remove from heat when sauce reaches a creamy and thick consistency, about 5 minutes.
Nutrition Facts : Calories 385.2 calories, Carbohydrate 12.1 g, Cholesterol 74.9 mg, Fat 24.5 g, Fiber 0.2 g, Protein 28.9 g, SaturatedFat 15.2 g, Sodium 1089 mg, Sugar 7 g
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