It actually came about by accident that I ended up cooking this recently. I was making stuffed peppers one evening last week and desperately wanted some mozzarella but, alas, my local store being ill-stocked as always, had none. What they did have however was some gorgonzola cheese. Having been a while since I’d cooked with blue cheese I opted for that instead… with delicious results.
Fast forward a few days and I still had three quarters of a block on my hands. Or in my fridge rather. It’s been a pretty hectic couple of weeks over here, especially at work (which I can’t complain about since it has meant absolutely no room whatsoever for January blues to set in!), so I conjured up an old tried-and-tested dish that takes virtually no time at all to cook. We’re talking fifteen minutes tops.
Usually I would make this with wholewheat spaghetti but on this occasion it’s just with regular pasta… something we can once again blame on my local supermarket! I topped the dish off with some almond-stuffed olives and cannot recommend these enough, yum!
200g spaghetti, cooked al dente
1tbsp olive oil
3 shallots, finely chopped
3 garlic cloves, crushed
1 large courgette, cut into ribbons (I use a veg peeler to do this)
2 handfuls of mushrooms, thickly sliced
200g Gorgonzola cheese, roughly cut into small cubes
Splash of milk
Generous amount of black pepper
Almond-stuffed olives (or any olives really)
Heat the olive oil in a large frying pan over a medium heat. Add the shallots and garlic, gently fry until softened, then add the mushrooms. Once the mushrooms are lightly browned, add the courgette ribbons and cook for a couple of minutes. Stirring well, add the gorgonzola, milk and black pepper. Once the cheese has melted and formed a thick sauce, mix in the spaghetti until it is well-covered with the sauce. Serve with the olives on top.
Are you a fan of blue cheese? It’s so simple to make a sauce from – let me know if you have any other great recipes using it!