21 October 2013

Blue Cheese Pappardelle


  • 2 small or 1 large courgette
  • 5 chestnut mushrooms, finely sliced
  • 150ml of double cream
  • 1 large or 2 small onions, chopped
  • 2 tbsp of olive oil
  • 3-5 cloves of garlic (crushed, to taste)
  • 150g of blue cheese, crumbled
  • freshly ground black pepper
  • small pinch of salt
  • 3 chicken breasts, diced
  • Pappardelle or Tagliatelle pasta - enough for 3-4 portions

  1. In a large pan or wok, gloss the onion, add chicken and brown it. Add the mushrooms, salt and pepper and fry until the mushrooms soften up a bit.
  2. Wash the courgettes. Using a potato peeler, slice them into thin, long ribbons.
  3. Add the courgettes to the pan and toss everything together. Fry until the courgettes are soft.
  4. Cook the pasta according to instructions and drain it.
  5. In a milk-pan, slowly bring the cream to boil. Add in the cheese and mix constantly until all the cheese is dissolved.
  6. Add the pasta to the wok and pour the cheese sauce evenly over it. Mix everything together. Season to taste with more pepper if needed. Add the garlic, mix it in and serve.

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