Blue Cheese Pasta

"This goes together while the pasta water is boiling. You can also top this with salmon, chicken, crumbled bacon or tomatoes. This sauce is also great with steak."
photo by gailanng photo by gailanng
photo by gailanng
photo by gailanng photo by gailanng
photo by Sandi From CA photo by Sandi From CA
Ready In:




  • While the pasta is boiling: Melt butter in sauce pan over med-low.
  • Add onion and garlic saute about 5 minutes.
  • Pour in half& half, let heat through.
  • Wisk in blue and parmesan cheeses.
  • Salt and pepper to taste.
  • Sauce will thicken a bit upon standing.
  • Toss with cooked pasta.

Questions & Replies

  1. Ii don't get the amounts of blue cheese and parmesan..can someone clarify for me?
  2. Was the question about the amount of garlic ever answered? A head is at least a dozen cloves, maybe more. Some of the comments mention using a clove of garlic. Going to make it tonight, but not sure how to proceed with the garlic.


  1. This was just SO wonderful! Definately a 5 star recipe! I made only 1 change from the recipe, I used Gorgonzola cheese because that was what I had, and it was so good, but I think next time I would use Blue because I like the stronger taste of Blue Cheese. Anyway, I used fusilli pasta, and I added some chopped spinach & grilled chicken strips and it was just so tasty. Hubby went back for seconds which is a good sign. I will definately be making this again & again. Thank you for posting this. Kelly
  2. Darn you Sandi!!!!! I saw her photo and could not stop thinking about this. YUM! Of course anything with an entire head of garli is a winner here!!!!
  3. This was excellent! If you aren't a fan of blue cheese, don't worry because you can't taste it, and if you do like it try sprinkling more on top! I will definitely be making this many more times in the future.
  4. I’m about to make this recipe. Love blue cheese. Do you really use a whole head of garlic?
  5. Great Recipe! Ate it 4 nights straight, varied with Penne; and Porcini Ravioili. Something I don't understand, you mentioned the sauce "thickened", - mine REALLY set. Not a problem, but curious. Took a bit of care to "unglug it". ( Unusually - I did follow the recipe this time)


  1. This is so so soooo delicious. I replaced the clove of garlic with 1.25 tsp of garlic powder and added 100 g spinach. I also used milk plus some arrowroot powder instead of the half and half, but it still turned out great!



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