Blue Cheese Pasta Recipe

Blue cheese pasta picture

Blue cheese pasta topped with mushrooms

Blue cheese was last month’s ingredient, but I did not have the time to share more recipes last month, so I’ll start again this month.

Today’s dish is extremely easy to prepare, and it’s ready on your table in 20 minutes only! Anyone who is a fan of blue cheese will love it, and you can add some more ingredients like chicken or walnuts.

Whenever I want to impress, I prepare this blue cheese pasta with another pasta dish – a simple pasta with tomato sauce, and I serve them both on the same plate. You should try this!

Let’s check this easy recipe for recipe now!

Blue Cheese Pasta Recipe

Serves 2


  • 200 g pasta
  • 100 g blue cheese (Replace with Gorgonzola or Roquefort for better results)
  • 100 – 150 ml cooking cream
  • 1 tbsp butter
  • Salt and white pepper to taste

To prepare the mushrooms:

  • 8 white mushrooms, sliced
  • 1 tsp butter
  • 1/4 cup white wine
  • 1 tsp fresh chopped basil
  • Salt and black pepper to taste



  1. Cook the pasta according to the package’s instructions. Drain and set aside.
  2. To prepare the mushrooms: melt the butter, add in the basil and cook for a minute, then add the wine and leave for an additional minute, add the mushrooms and cook on low heat until tender. Season them with salt and pepper.
  3. Melt the butter in a pot and add 100 ml of cream. When it’s hot, add the crumbled cheese and stir until it completely melts. Taste, and add some more cream if you think it’s very strong. Add in the pasta, season the dish with salt and white pepper and top with the mushrooms before serving.

You can serve with dish some Parmesan cheese and freshly ground black pepper.


Endives and Blue Cheese Salad Recipe

Endives and blue cheese salad picture

Apples make the salad exquisite!

It’s already the 13th of the month, and I’ve been away for a while… I confess I’ve been eating out a lot lately, so I haven’t been cooking much, except for a simple endives salad and some baked potatoes that I did two days ago.

The salad was excellent, so I thought it would be nice to share the recipe. It was a delicious 3-ingredient salad with a mouthwatering dressing that you have to try if you’re a fan of blue cheese especially that it’s very easy to make in addition to being perfect for last-minute guests.

And since I hadn’t decided yet on the ingredient of the month, I’ll go for blue cheese. I have some interesting ideas that I want to try!

Now back to our salad, the apples I used add a sweet hint so much needed to reduce the bitter of the endives. Let’s check the details of the recipe together!

Endives and Blue Cheese Salad Recipe

Serves 2


  • 1 endive head
  • A handful of walnuts
  • 1 red apple

To prepare the dressing:

  • 50 g blue cheese
  • 1 lemon, juiced
  • 2 tbsp olive oil
  • Salt and white pepper to taste


  1. Chop walnuts coarsely. Separate the endives leaves. Cut the apple into 4 quarters then slice each quarter thinly without peeling it. Put all the ingredients in a serving dish.
  2. To prepare the dressing: crumble the blue cheese with a fork. Add the lemon juice and mix until well until crumbs disappear, then add the olive oil and mix again. Season the salad with salt and white pepper to taste. If you think the dressing is too thick, you can thin it with some water. Pour dressing over the salad and serve immediately.

Fresh Mozzarella Sandwich

Fresh Mozzarella sandwich picture

Beautifully delicious

This post could be just an update to a previous one I posted this month, about fresh mozzarella bites. But if I choose to post it separately, it’s because I don’t see these small cuties as bites, but more as sandwiches. So, here’s the post that will close the “Ingredient of the month” section for this month. They’re perfect for a light dinner – I can’t recall when was the last time I had a light dinner L – in   addition to being quick & easy to prepare. Feel free to replace the rocket leaves with basil, or to spread some pesto sauce on your mozzarella. I didn’t have any. For a lighter version, replace the butter with oil – I always prefer the butter. I used the Lurpak Mist that has been available in our markets for the last few months.

Fresh Mozzarella Sandwich

Serves 2


  • 6 slices fresh baguette bread
  • 150 g fresh mozzarella, sliced into rounds
  • 4 tomato slices
  • Salt and black pepper, to taste
  • 4 rocket leaves
  • Spray butter


  1. Layer Mozzarella rounds in an even layer over one slice of bread. Season with salt and black pepper. Top with a rocket leave and a slice of tomato. Repeat the same layers again and top with a final slice of bread.
  2. Spray the bread with butter and bake in your oven until cheese melts. Serve immediately.

Fresh Mozzarella Bites

I had some fresh mozzarella that would expire on the same day left in my fridge, and I arrived home late that night, so I didn’t really have the time or the will to cook.

I was thinking about what I could do with it, so I decided to grab some bread on my way back. Since there is no fresh basil in the supermarkets this season, I grabbed a box of rocket leaves, thinking that they could be helpful.

And the experimentation started! I tried 4 types of hot canapés that were all excellent. Let’s check them in details:

  1. Mozzarella and grilled pepper bites
Mozzarella and grilled pepper bites picture

Mozzarella and grilled pepper bites

Top the bread with fresh mozzarella slices, season with salt and black pepper and put 2 pieces of grilled pepper in oil on your cheese. I used the Tesco brand from Spinneys. Bake in your oven until the cheese melts. Serve hot!

  1. Mozzarella and cherry tomato bites
Mozzarella and cherry tomato bites picture

Mozzarella and cherry tomato bites

Place one rocket leave on each slice of bread, followed by a slice of mozzarella. Top with a half cherry tomato and sprinkle with salt and black pepper. I used both red and yellow cherry tomatoes. They looked great! Bake until the cheese melts. Serve hot as well.

  1. Mozzarella and Dijon mustard bites
Mozzarella and Dijon mustard bites picture

Mozzarella and Dijon mustard bites

Spread some Dijon mustard on your bread slices and top with the mozzarella slices. Sprinkle with dried oregano, salt and black pepper. Bake in the center of your oven until the mozzarella melts then serve.

  1. Mozzarella on pizza sauce
Mozzarella on pizza sauce bites picture

Mozzarella on pizza sauce

Mix some tomato sauce (Pomi) and ketchup. Add a little Dijon mustard, mix again and spread the sauce on your bread slices. Top with fresh mozzarella slices. Season with oregano, salt and pepper. Bake in the oven until the mozzarella melts. Serve immediately!

Lasagna with Spinach and Mushrooms Recipe

Lasagna picture

My best lasagna till date!

Our ingredient of the month is fresh mozzarella, as we discovered in our previous recipe, pasta salad with grilled vegetables and mozzarella.

But do you know that fresh mozzarella is delicious when cooked? Plus, it melts easily! So I thought, why not try it on top of Lasagna, since I had some ground beef in my fridge?

I usually prepare good lasagnas, but that was the best I ever did! I added spinach and mushrooms, replaced the bechamel sauce with cream, and topped the whole with Parmesan and mozzarella.

My advise: don’t use too many layers of pasta! Our parents tend to so that, and I’ve seen some lasagnas with 6 layers! They always end up with a dry or chewy result. 2 layers is perfect, 3 is still acceptable, but never more than this!

This dish is truly not to miss! Try it and let me know your thoughts!

Lasagna with Spinach and Mushrooms Recipe

Serves 4


To prepare the meat sauce:

  • 600 g lean ground beef
  • 800 g chopped tomatoes
  • 1 large onion, chopped
  • 1 tbsp olive oil
  • Salt and black pepper to taste
  • 1 tsp chopped fresh basil
  • 1 tsp chopped fresh oregano
  • ¼ cup white wine

To prepare the mushrooms:

  • 4 medium Portobello mushrooms
  • 6 medium white mushrooms
  • 1 tbsp chopped fresh basil
  • ¼ cup white wine
  • 1/3 cup frozen spinach (5 small balls)

To assemble the lasagna:

  • 300 ml cooking cream
  • 6 lasagna sheets (no pre-cooking needed)
  • ½ cup shredded parmesan cheese
  • 100 g sliced fresh mozzarella
  • Salt and black pepper to taste


  1. To prepare the meat sauce: preheat the olive oil and brown the onion with basil and oregano. Add ground beef and cook until done. Season with salt and pepper, add the wine and cook until it’s all absorbed, and then add the chopped tomatoes and cook on very low heat until sauce thickens (30-45 mins).
  2. To prepare the mushrooms: slice the mushrooms and put them in a small frying pan on medium heat, stirring from time to time. Once they release their water, add the basil and wine and cook for a minute, then add the spinach and cook for 4-5 additional minutes.
  3. In a baking pan, spread 1/3 of the meat sauce and 75 ml cream. Season with salt and black pepper. Cover with 3 lasagna sheets. Top with another 1/3 of meat sauce and 75 ml cream. Season with salt and black pepper and spread the mushrooms mixture on top. Add 75 ml cream and season again. Cover with the remaining lasagna sheets, an additional layer of meat sauce and the remaining cream. Season one last time and top with the mozzarella and parmesan cheeses.
  4. Bake at 180 degrees for 30 to 40 minutes, or until cheese mixture is thoroughly melted. Put under the grill for a few minutes until golden. Serve hot.