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Roquefort basil sauce

updated

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Ingredients for 4 servings:

  • 400g spaghetti
  • 250 g Roquefort (blue cheese)
  • 1 bunch of spring onions (approx. 200 g)
  • 2 tbsp olive oil
  • 50 ml white wine
  • 150 ml vegetable stock
  • 50 ml whipped cream
  • ½ bunch basil
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

with pasta (spaghetti, penne, etc.)

Cook the spaghetti in plenty of salted water until al dente. Roughly dice the cheese. Slice the spring onions diagonally. Sauté in the oil for about 3 minutes. Deglaze with wine and reduce by half. Add the cheese, stock, and cream, stirring to bring to a boil. Season with salt and pepper. Slice the basil leaves and stir into the sauce. Fold in the spaghetti, heat through, and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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