Pasta, Vegetarian
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Blue Cheese Orecchiette with Toasted Walnuts

When I asked on socials recently what people were looking for when it comes to vegetarian recipes, I was overwhelmed with requests along the lines of ‘anything that isn’t another f*cking pasta dish’.

Fair. I know it’s easy to over-carb when you’re eating a mostly veggie diet and I know that’s something people prefer to be mindful of. I promise I’m listening (this halloumi with white beans, red pepper + tomatoes is a shining recent example) but there’s no denying the fact that what I’m probably best at is comfort carbs, I just can’t switch it off.

Pasta is, to me, the only true superfood. The water it’s cooked in is the secret ingredient to literally all of it’s sauces. It’s conducive to genuine start to finish 15 minute meals. It’s cheap. It makes you feel nice. Honestly, lean in to having pasta a few nights a week. It’s October and it’s what you deserve, hun.

P.S – yes, I did have to spellcheck orecchiette literally every time I typed it out for this post. I’ve probably still managed to get it wrong somewhere.

Serves 1
75-100g orecchiette
1 tbsp creme fraiche
30g blue cheese (I use stilton)
small handful whole walnuts

to serve: greens

1 – Cook orecchiette according to pack instructions (note this is longer than most pasta, mine was 18 minutes) in salty, boiling water. *Get your greens on in about 10 mins time from here if you’re making them too*
2 – In a separate, dry frying pan, toast the walnuts on a medium heat until beginning to brown. Keep a close eye on them so as not to let them burn. Chop, and set aside.
3 – Reserve 100ml or so of pasta water before draining the pasta, then put back in the saucepan you cooked it in along with reserved water, creme fraiche and almost all of the blue cheese.
4 – Stir on a medium heat until sauce has thickened. Serve scattered with walnuts and remaining blue cheese.

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Blue Cheese Orecchiette with Toasted Walnuts

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