Parisian penne with light roquefort sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | Onion; chopped very finely | |
| 3 | tablespoons | Olive oil |
| 350 | grams | Penne |
| 150 | grams | Roquefort cheese; crumbled |
| 150 | millilitres | Skimmed or soya milk |
| 1 | Whole nutmeg; grated | |
| 40 | grams | Walnuts; ground coarsely to |
| ; garnish | ||
Directions
Heat the oil in a small saucepan, add the onion, cover with a lid and soften over a very low heat for about 10 minutes. Meanwhile, set the pasta on to boil.
Add the crumbled cheese to the onion and stir. Heat gently until it melts.
Then pour in the milk, a little at a time, and mix to a smooth sauce.
Season generously with freshly grated nutmeg.
Toss the well-drained penne in the sauce, sprinkle with the ground walnuts, and it is ready to serve. Hand the pepper mill around for a twist of black pepper to go over each helping. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network
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