This is the one I dreamed about for a long time.
One day, I was reading a book and learned about blue cheese is a cheese with blue mold.
Could people eat that without being sick? Me as a little kid was wondering about it for whole day. I’ve asked my mom about blue cheese, but it wasn’t her favorite type of cheese, so she told me it’s nothing tasty and I’d have to try it when I become old and try it outside of my house.
I sometimes stopped by at my local store’s cheese section, but blue cheese wasn’t regular type of cheese in Asian cuisine, so it was impossible for just trying it. (My mom tried once at some high class restaurant when she was young, so she didn’t even have an opportunity to try it as grabbing it from local store.)
Anyways, when I tried it, I felt it wasn’t that bad. It sure had funny flavor, but the special kind of salty flavor gave me interesting opportunity without being sick.
I liked eating it with some crackers, but after I tried eating it with pasta, just like some restaurant, eating blue cheese as pasta dish became one of my favorite.
Unique and special flavor of blue cheese gives the feeling of I-know-what-adult-eat-and-I-sure-am-mature, so let’s cook it and pair it up with a glass of white wine, AKA fancy dinner time:)
Blue Cheese Pasta
- 160g short pasta
- 1 cup spinach
- 3/4 cup mushroom – sliced
- ½ cup crumbled blue cheese
- ¼ cup soy milk
- 1 clove of garlic
- ½ tablespoon olive oil
- Some parmesan cheese
In a large pan, fill water and bring it to boil. Add pasta and cook until the pasta to be softened.
In a pan, put olive oil and cook mushroom.
In veggie pan, add soy milk, blue cheese, and parmesan cheese. Stir well until cheese are melted, then add pasta. If you’d like to add extra flavor, sprinkle blue cheese crumbs or parmesan cheese, or BOTH! 😛
Enjoy cooking and have a good day 🙂