Creamy Cashel Blue Tagliatelle

25 October 2017 — Dinner, Lunch

Cashel Blue Tagliatelle


125g Cashel Blue

400g Dried tagliatelle

142ml single cream

1tsp olive oil

salt and pepper

1 garlic clove – peeled and crushed

150g baby tomatoes

handful of basil leaves

50g of rocket leaves


How to make it

Cashel Blue is a gorgeous sweet and creamy blue cheese with a unique tanginess, it’s ideal for a cheese sauce and even better with pasta. Mix in with chopped walnuts or pine nuts for a different twist.

  • Cook the pasta in a large pan of boiled water for the time stated on the packet.
  • To avoid it sticking to the pan, add a drop of oil.
  • In a small plan heat the oil. Add the garlic until just golden. Add a handful of chopped basil.
  • Add 100g of the Cashel Blue, cream, 2 tsp of water, and season to taste.
  • Drain the pasta and return to pan, adding in the creamy sauce.
  • To finish, sprinkle with the remaining Cashel Blue, a sprig of fresh basil, baby tomatoes.
  • Serve with rocket leaves.
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