This easy and creamy Blue Cheese Pasta by Jamie Oliver is a quick and delicious meal that’s perfect for a cozy dinner. With rich blue cheese, mascarpone, and tangy goat cheese, it’s a simple yet indulgent dish. Add asparagus for freshness or swap ingredients based on what you have in your kitchen!
Ingredients Needed
- sea salt and freshly ground black pepper
- 2 tablespoons mascarpone cheese
- 40g (1.4 oz) blue cheese
- 40g (1.4 oz) goat cheese
- 4 sprigs of fresh marjoram leaves
- 1 lemon (zest only)
- 250g (8.8 oz) tagliolini pasta
- a small bunch of fine asparagus
- extra virgin olive oil for drizzling
How To Make Blue Cheese Pasta
- Prepare cheese sauce: Place a large heatproof bowl over a pan of simmering salted water. Add mascarpone, blue cheese, and goat cheese. Stir until melted. Pick in most of the marjoram leaves and add lemon zest. Stir to combine, then set aside.
- Cook pasta and asparagus: Bring the water in the pan to a boil. Add the tagliolini and cook according to package instructions. When 2 minutes remain, halve the asparagus diagonally and add to the pasta.
- Combine and toss: Drain the pasta and asparagus, reserving 1 cup of cooking water. Add them to the cheese mixture and toss to coat. Add a splash of reserved water if needed to loosen the sauce.
- Garnish and serve: Transfer to a serving platter. Grate over extra lemon zest, scatter the reserved marjoram leaves, and season with black pepper. Drizzle with extra virgin olive oil before serving.
Recipe Tips
- Reserve pasta water: Always save some pasta cooking water before draining. It helps to loosen the sauce and make it extra creamy.
- Don’t overcook the asparagus: Add the asparagus just two minutes before the pasta is done to keep it tender yet crisp.
- Taste the sauce: Before serving, taste the cheese sauce and adjust the seasoning. You may need a little more salt or lemon zest for balance.
- Choose your pasta wisely: Tagliolini is ideal for this dish, but any long pasta like spaghetti or linguine will also work well. Just make sure it’s al dente!
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Blue Cheese Pasta cool to room temperature before storing it in an airtight container. It can be kept in the fridge for up to 2 days.
- Reheat: Reheat the pasta on low heat for about 5-7 minutes, stirring occasionally. Add a splash of reserved pasta water to help loosen the sauce and prevent it from becoming too thick.
Nutrition Facts
Serving Size: 1 of 4 servings
- Calories: 307
- Total Fat: 12.2g
- Saturated Fat: 6.2g
- Total Carbohydrate: 34.3g
- Sugars: 3.1g
- Protein: 11.9g
Try More Jamie Oliver Recipes:
- Jamie Oliver Sausage Tomato Pasta
- Jamie Oliver Sardine Pasta
- Jamie Oliver Pasta alla Norma
- Jamie Oliver Zucchini Pasta
Jamie Oliver Blue Cheese Pasta
Description
This easy and creamy Blue Cheese Pasta by Jamie Oliver is a quick and delicious meal that’s perfect for a cozy dinner. With rich blue cheese, mascarpone, and tangy goat cheese, it’s a simple yet indulgent dish. Add asparagus for freshness or swap ingredients based on what you have in your kitchen!
Ingredients
Instructions
- Prepare cheese sauce: Place a large heatproof bowl over a pan of simmering salted water. Add mascarpone, blue cheese, and goat cheese. Stir until melted. Pick in most of the marjoram leaves and add lemon zest. Stir to combine, then set aside.
- Cook pasta and asparagus: Bring the water in the pan to a boil. Add the tagliolini and cook according to package instructions. When 2 minutes remain, halve the asparagus diagonally and add to the pasta.
- Combine and toss: Drain the pasta and asparagus, reserving 1 cup of cooking water. Add them to the cheese mixture and toss to coat. Add a splash of reserved water if needed to loosen the sauce.
- Garnish and serve: Transfer to a serving platter. Grate over extra lemon zest, scatter the reserved marjoram leaves, and season with black pepper. Drizzle with extra virgin olive oil before serving.
Notes
- Reserve pasta water: Always save some pasta cooking water before draining. It helps to loosen the sauce and make it extra creamy.
- Don’t overcook the asparagus: Add the asparagus just two minutes before the pasta is done to keep it tender yet crisp.
- Taste the sauce: Before serving, taste the cheese sauce and adjust the seasoning. You may need a little more salt or lemon zest for balance.
- Choose your pasta wisely: Tagliolini is ideal for this dish, but any long pasta like spaghetti or linguine will also work well. Just make sure it’s al dente!
Jamie Oliver Blue Cheese Pasta