Fettucine with Blue Cheese Sauce

Fettucine with Blue Cheese Sauce


33 people made this

Fettuccine is cooked then mixed with a blue cheese sauce containing zucchini, white wine, garlic and cream, serve sprinkled with Parmesan and parsley.


Serves: 6 

  • 2 tablespoons butter
  • 1 large zucchini, sliced
  • 3 cloves garlic, crushed
  • 1/2 cup (125ml) white wine
  • 125g blue cheese, crumbled
  • 1 1/2 cups (375ml) thickened cream
  • freshly ground black pepper, to taste
  • 500g fettuccine
  • 3 tablespoons freshly grated Parmesan cheese
  • 2 tablespoons diced fresh parsley, for garnish

Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Heat butter in a large frying pan over medium heat. Stir in the zucchini and garlic then cook until the zucchini is tender.
  2. Stir in wine, blue cheese, cream and pepper; simmer 10 minutes.
  3. Meanwhile, bring a large saucepan of water to boil. Add fettuccini and cook until tender; about 6 to 8 minutes. Drain, rinse under warm water and drain again.
  4. Return pasta to the saucepan and toss with sauce over low heat.
  5. Serve with Parmesan and parsley sprinkled over the top.

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