I feel a profound love for all kinds of blue cheese. I just love the intensity of the taste! On crackers, salads or in a dish; it is just amazing. If you also like blue cheese, you should try my Mum’s Blue Cheese Pasta recipe. It is a simple dish to make, but it has a crazy amount of flavour!
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If you have any dietary restrictions, always check the labels on the products you are using to make this recipe with. They will tell you if, for instance, your ingredient might contain traces of nuts, your products are made with dairy or if there is a chance the ingredients have come into contact with gluten-containing food or equipment.
Would you like to know more about what to look for when you are buying your products while you have dietary restrictions or preferences? Are you preparing food for someone who does? Check out my articles on [Food and Health] and learn more!
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Ingredients
For the pasta
- 75 g Dried Spinach Fettuccine Pasta - [See good to know section.]
- Water
For the sauce
- 100 g Mushrooms - [See good to know section.]
- 50 g Water
- dash Dried Ground Pepper
- 1 tbsp Sweet Soy Sauce
- 1/4 tsp Dried Ground Curry
- 125 g Danablu Cheese
- 25 g White Wine [Dry] - [See good to know section.]
- 35 Low-Fat Cream
- 2 g Fresh Parsley - [See good to know section.]
- 5 g Parmesan Cheese Flakes - This is optional.
Other things you need
- Food Scale
- Stove
- Frying Pan
- Large Wooden Spoon
- Cooking Pot
Instructions
- Weigh your ingredients.
- Clean the mushrooms and cut them into pieces.
- Put the frying pan on the stove over medium-high heat.
- Once the pan is warm, add the mushrooms and 50 grams of water.
- Let the mushrooms simmer while you stir regularly for 5 minutes.
- Add the ketjap, pepper and curry and again, stir regularly while it is simmering for 5 minutes.
- Lower the temperature from medium-high to medium and add the blue cheese and the wine.
- Let the sauce simmer for 20 minutes while you stir regularly.
- Prepare your pasta according to the instructions on the packaging.
- Cut the parsley into small pieces and add it to the sauce, just before you serve the meal.
- Put the fettuccine on a plate once it is done, add the sauce and enjoy my Mum’s Blue Cheese Pasta!
- If you like, you can add a few parmesan flakes right before serving.
Good to know
- Storing: Make sure to store your meal in an airtight container in the refrigerator if you are not eating all of it right away.
- Shelf life: The meal will stay good for a few days if stored correctly.
- Using fresh fruits and vegetables: Make sure to wash fruits and vegetables that do not require peeling.
- Working with fruits and vegetables: Make sure your fruits and vegetables are ripe before you start prepping them. It’s a shame to use ingredients that will not add their full flavour to your dish. As a side note, it is equally important to make sure your ingredients are not overly ripe unless the recipe allows for it.
- Organic: To make this recipe organic, only use organic ingredients.
- Gluten-free: Use gluten-free pasta.
- Using white wine: In case you were wondering; there is no alcohol left in the dish at the end. All the alcohol evaporates out of the sauce while you are preparing it.
- Using fresh herbs: If you aren’t using herbs from your own garden, always make sure to check if you need to clean your herbs before you use them.
Nutritional Information per Portion
Know What You Eat
Both when buying food or when making your own, it is important to inform yourself about the nutritional value. Have a look at the nutrition label, learn about your serving size and what nutrients this product will bring to the table.
If you want to compare different products and their values, it is easier to look at a label where the values are given per 100 grams. This way you get a better understanding of the categories certain products belong to when it comes to nutritional values. Is this a product with a high sugar content? Does it contain a lot of fibre? How does this product measure up if I am looking to stick to a low-sodium diet?
Keep in mind that if you are looking to eat healthily, you should not just avoid eating fat and/or sugar. We need both in our daily diet. Make sure however to be aware of where you get your lipids and sugars from. As a rule of thumb, you could say; variation is very important in your diet and in general, the closer your food is to come straight from the source, the better.
If you want to read more about healthy food choices, check out my article [Healthy Food Choices]. Truthful Food also has a continuously growing article category solely focusing on specific ingredients and nutrients for everyone who wants to take a closer look at what you can find in your food.
*All given nutritional information is an indication. Due to differences in how ingredients are produced, where they are purchased and how the recipe is prepared, nutritional values may vary.
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