Creamy tomato and blue cheese pasta

Tomato blue cheese pasta

I’ve been feeling a bit poorly this week and my body was seeking out some serious comfort food. My comfort foods of choice are usually steaming hot bowls of thick and brothy soup or a big ol’ plate of soft pasta with a rich and creamy sauce. The pasta option won me over because despite feeling a bit icky, I was still absolutely ravenous. My dear friend soup was just going to have to wait for another day.

I was looking for some comfort food recipe inspiration, and one of my favourite places to look is The Pioneer Woman website. That lady sure knows her comfort food and every recipe I’ve ever tried of hers has become a firm favourite and made over and over again.

Her pasta selection is overwhelmingly scrumptious and given the choice, I could happily feast my way through ever single recipe of hers. One recipe in particular caught my eye though – Pasta with Tomato-Blue Cheese Sauce.

I’ve adapted her recipe slightly to suit my taste, namely ramping up the sugar and blue cheese quantities (oh, I’m naughty) but haven’t changed it around too much. I’m pleased to report that it was absolutely divine and satisfied my needy tummy and soul a treat. Food really does heal all wounds!

Ingredients

400g dried pasta

2 tbsps olive oil

3 cloves garlic, minced

1 tin chopped tomatoes

1 1/2 tbsps white sugar

1 tsp dried chilli flakes

1 cup blue cheese, crumbled

2 tbsps sour cream

1 cup frozen spinach (or 2 cups fresh spinach)

salt and pepper

Method

Cook the pasta in salted boiling water according to packet instructions. To make the sauce, heat the olive oil in a large frying pan and add the garlic, chilli and sugar, stirring for 1 minute. Add in the chopped tomatoes and season well with salt and pepper. Crumble in 3/4 of the blue cheese and stir until it has melted into the sauce. Add the sour cream and spinach then let simmer slowly for 10 minutes until the spinach has defrosted and melted into the sauce.

Drain your cooked pasta and mix through the tomato and blue cheese sauce. To serve, crumble over the remaining 1/4 cup of blue cheese.

Serves 4

 

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