Pasta with Mushrooms in Blue Cheese Sauce

Name: Pasta with Mushrooms in Roquefort Blue Cheese Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian cuisine
Ingredients: Pasta 200 g; Water for cooking the pasta 2 l; Salt for cooking the pasta 10 g; Blue cheese (Roquefort) 100 g; Heavy cream 70 ml; Button mushrooms 100 g; Butter 1 tbsp; Salt, ground pepper to taste

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30 mins

Italy is, without a doubt, the lawmaker of pasta. That goes for the recipes, the pasta shapes and their names alike. Pasta with mushrooms is, in essence, one of the many pasta variations. But only Italians can make sense of the classification of Italian pasta. We are simply not used to such variety. Those of you who are a bit older will remember: macaroni, shells, noodles, vermicelli, horns. What did I forget? Nothing, it seems.

Who would have thought that the “shells” we have known since childhood are a classic Italian pasta shape, “conchiglioni”. In fact, our shells and conchiglioni have nothing in common except the shape. Cooking pasta some 30 years ago was a harder art than painting a cathedral ceiling. I don’t know what the Soviet manufacturers made those shells from, but in the pot they turned to mush instantly and became a dumpling without the meat.

Italy is the lawmaker of pasta, yes! But now everything is different. Any store sells decent shells, sorry, conchiglioni. Large ones for stuffing, smaller ones to serve with a sauce, tiny ones for soups. And even my favorite pasta carbonara recipe is made with long pasta.

Classic Roquefort is made only in the historic French province of Rouergue (fr:Rouergue), so what we usually find in stores are very similar cheeses: Gorgonzola, Cambozola, Danablu, Fourme d’Ambert, Dor Blue and so on.

Most often it is “Dor Blue” in particular. Blue cheeses have an interesting bluish or greenish color, which they owe to the Penicillium mold. Roquefort is still a cheese for lovers and connoisseurs. Many people simply cannot stand it, first of all because of that very bluish mold. But that does not apply to us. Let’s make pasta with mushrooms.

Ingredients

2 servings

Pasta 200 g
Water for cooking the pasta 2 l
Salt for cooking the pasta 10 g
Blue cheese (Roquefort) 100 g
Heavy cream 70 ml
Button mushrooms 100 g
Butter 1 tbsp
Salt, ground pepper to taste

Step-by-step recipe

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Blue cheese sauce

We make pasta with mushrooms with a creamy sauce with some blue cheese added.

Make the sauce: bring the cream to a boil in a small saucepan over medium heat. Grate or crumble the blue cheese into the boiling cream. Stirring constantly, “dissolve” the cheese in the cream. Add salt and ground pepper to taste; the cheese itself is salty, so taste first.
Keep stirring and cook the sauce over low heat until it is as thick as heavy sour cream. Remove the sauce from the heat. The sauce takes only a few minutes.

Button mushrooms

Fry and stew the mushrooms: cut them into thin, fairly large slices. Melt the butter in a frying pan over medium heat and fry the mushrooms until golden, then cover the pan with a lid and stew over low heat for 10 minutes.

Pasta

Cook the pasta: pour 2 l of water into a pot and bring it to a boil. Salt the water (10 g of salt, 5 g per 1 l, because the sauce is salty) and cook the pasta (for example, conchiglioni) until done. The cooking time is given on the package, usually 7-9 minutes.
Drain the cooked pasta in a colander and let the water run off.

Transfer the cooked pasta to a deep bowl, mix with the fried mushrooms, pour the cheese sauce over the top and stir.

Serving

Put the pasta with mushrooms on a large plate. Pasta with cheese needs no extras. Herbs and additional seasonings are out of place in this dish.

Calories and macros

725 kcal

Serving ≈ 340 g

Protein26 g15% of kcal
Fat34 g43% of kcal
Carbs75 g42% of kcal

100 g217 kcalProtein 7.8 gFat 10.2 gCarbs 22.3 g

Calculated from the recipe ingredients, excluding salt and spices. Data: USDA and Matvaretabellen.

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