Onion and Blue Cheese Pasta

    45 minutes

    Small risoni pasta combined with caramelised onion and crumbled blue cheese is used to make this simple vegetarian dish that can be side or main.

    72 people made this

    Serves: 4 

    • 500g uncooked risoni or orzo pasta
    • 2 tablespoons butter
    • 3 tablespoons olive oil
    • 4 onions, sliced
    • 200g blue cheese, crumbled
    • 100g mascarpone cheese
    • 2 cups thinly sliced spinach
    • 1 pinch salt and pepper, to taste

    Preparation:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Bring a large saucepan of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    2. While pasta is cooking heat butter and oil in a large frypan over low heat. Cook onion in this mixture until golden brown; 20 to 30 minutes. Remove from frypan with a spoon and drain on paper towels.
    3. In a large bowl combine blue cheese, mascarpone and onion then mix well. Toss cheese mixture with spinach and pasta, season with salt and pepper and serve.

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    Reviews in English (63)


    This was beautiful and if I could have given it 4.5 stars I would have. The only thing that didn't make this recipe a 5 star was that I felt it was missing just a little something and if I am going to spend time caramelizing onions (and I have a passion for caramelized onions) the resulting dish should be perfect. The next time I made the recipe I added some toasted pine nuts becuse I felt the missing ingredient was more a textural than a taste thing. It was stunning! Two points I would make are; One - I found it best to add the spinach when the pasta is nice and hot so the spinach wilts enough so that the rawness of it is taken away. Two - (For the onion timid) Four onions is *not* too many for this recipe! In fact, make them four nice big ones and a pinch of sugar to help the caramelization process along, you won't regret it!  -  16 Jul 2004  (Review from Allrecipes USA and Canada)


    This is very tasty, a nice change from rice or potatoes. I must admit ... I was very nervious about the amount of onions. But it honestly worked. I wish I had added even more (smile) Just a note, I think this might have the potential to become dry, so I used a bit of the water that I cooked the orzo in before it became dry. Last note, like another person mentioned, I added the spinach to the hot orzo, so that the spinach would wilt a bit.  -  15 Mar 2005  (Review from Allrecipes USA and Canada)


    I 1/2'd the pasta and doubled the spinach. Used prewashed baby spinach and rotini shaped pasta. Also sub'd cream cheese for mascarpone. Had only 4 oz. of the blue cheese. VERY GOOD. It cools very quickly. Had to nuke individual servings. Fine for wife and I. Would be very difficult to serve warm to many more.  -  26 Feb 2008  (Review from Allrecipes USA and Canada)