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Wednesday, February 24, 2010

Tortellini in Blue Cheese Sauce

Another pasta dish :-)
This one I coined up using some leftover cheese and sour cream. It turned out quite fantastic!
Tastes good warm, room temperature or chilled. How great is that?

(serves 2)
(prep time 30 mins)
The Sauce

Blue cheese 1/3 cup (crumbled)
Sour cream 1/3 cup
Whole milk 2/3 cup
Flour 1 Tbs
Butter 1 1/2 Tbs
Coarse ground pepper 1/4 tsp
Red chili flakes 1/3 tsp (optional)

Melt butter in a frying pan.
Add flour and stir. Reduce heat to medium and cook the flour and butter for a minute.
Pour in the milk. Stir well make sure there are no lumps. Cook for three minutes until the milk is bubbly.
Turn the heat to low and add the blue cheese. Also add the sour cream.
Allow the cheese to melt. Use the back of your spoon to break up the cheese bits.
Season with salt. Add pepper and chili flakes.

*Spinach 1/2 cup (chopped and drained)
*Artichoke hearts 1/3 cup
Red onions 1 1/2 Tbs (chopped fine)
Garlic 1/2 tsp (chopped fine)
Butter 1 1/2 Tbs

In a separate frying pan melt some butter and cook the onions until translucent.
Add the garlic. Cook for a minute.
Toss in the artichoke hearts and spinach. Season with a pinch of salt. Cook for about 3-4 minutes.

(* I used frozen)

Put it all together

Boil 2 cups of fresh cheese tortellini in lots of salted boiling water.
Cook El-dente. Takes me about 7-8 minutes.
Combine the pasta in the cheese sauce.
Add the veggies and gently fold in.
Just before eating I sprinkled some more blue cheese crumbles and a small amount of fresh chopped Roma tomatoes on top!

We absolutely loved it!
Give it a try... lemme know what you think.


  1. this looks delish! i will definately try making this..