In recent weeks we have been eating quite a lot of rice and quinoa, because of course it is easier to prepare in large quantities if you live with a family of 3 people. But for once I wanted to surprise you with a delicious pasta bowl with oven-baked vegetables and a nice sauce!
I’ve had quite a dip in recent days. I have been very tired and Luis found my energy quite absent, just like my train of thought. I still don’t really have any idea what’s causing it, but maybe my body isn’t getting enough protein. I also quickly noticed that my sugar level was going in all directions and that I wanted to reach for sugary products more often.
Anyway, we’ll get through it and just continue cooking tasty dishes! Today we’re going to pasta, with delicious vegetables from the oven and one of my favorite sauces! That is a roquefort sauce, but I gave it a delicious twist because I really wanted it today.
As a French woman I grew up with thick and creamy sauces with my pasta, or rice, or with all types of casseroles. Think, for example, of béchamel. But the sauce that I often really enjoy is made with blue cheese. I used to be extremely allergic to all types of blue cheese or just mold in general, but now that I have grown over it I can just keep eating it! And that’s why I love to share this sauce with you.
This isn’t the only creamy sauce I like to make, I’ve gotten so many beyond the pasta, meat and veggies. Making sauces is something I really enjoy doing but also discovering! In this way I learn to work with more ingredients to create delicious sauces or salsas and vinaigrettes! And that must of course be shared with you!
Today it’s my turn to blue cheese sauce with mushrooms. You can use any type of blue cheese you want as long as it is strong in flavor! Wouldn’t it be a shame not to taste that great taste, right? Also, take your time to make this sauce and pay attention as it can curdle quickly! This time the recipe is not completely vegan, but completely vegetarian! So now let’s go to the kitchen and start cooking!
Ingredients
Pasta for 3 to 4 persons
- 500 gr pasta
- olive oil
- salt
- pepper
For the sauce
- 500 ml of cooking cream
- 150 gr Roquefort, or more if you really want a strong sauce
- salt
- pepper
- leek
- mushrooms
Vegetables from the oven, everything brunoise (cut into small cubes)
- 1 aubergine
- 1 zucchini
- 1 carrot
- 1 red pepper
- 1 onion
- 3 cloves of garlic
- rosemary
- thyme
Preparation
Preheat the oven to 180 degrees and prepare a deep and wide baking dish. Cut all the vegetables for the oven into pieces. In a large bowl, mix them with olive oil, salt and pepper, thyme and rosemary. Let these vegetables bake in the oven for 15 to 20 minutes.
Bring a pan with plenty of water for the pasta to a boil and then add the pasta. Follow the cooking directions on the package. Meanwhile, heat a saucepan with a tablespoon of olive oil. Add the leek and let it fry until it just becomes translucent. Then add the mushrooms, and salt and pepper, and stir it all very well and let it fry together for a few minutes over medium heat.
Grab the cream. Preferably it is already at room temperature. Gradually pour the cream into the pan while stirring with a fork. From now on, you cannot leave the pan alone and you must keep stirring, while gradually adding the blue cheese in chunks.
It is true that the sauce can be a little thin, but you can thicken it with a little olive oil, or add a little cornstarch or flour when the mushrooms go in. I don’t do that, because the sauce will thicken a bit by itself and that’s what I like best. Let the sauce stand for a while on a low heat, remove the vegetables from the oven and drain the pasta.
Mix the vegetables through the pasta, then add the sauce. Serve in a plate or large bowl and top with a little blue cheese, parsley (if you like) and fresh ground pepper! Voilà, a delicious snack that is guaranteed to never disappoint!
The result
For the best taste experience with this pasta sauce, it is best to use shell-shaped pasta or penne. The sauce will sit nicely in it and then you have more sauce with every bite! I added the mushrooms and leeks because I always find them a nice combination with blue cheese. You will see this combination more often!
Maybe it is not a very healthy snack for your body, but a meal that makes you really happy! Sometimes you can enjoy a bowl of comfort food for a day, and this pasta bowl is really what I needed and something that always makes me happy.
Sometimes making a dish that makes you really happy is more important than a healthy dish! At least, as long as you enjoy it and it sticks to one plate! Otherwise the pounds will fly back through this quarantine! Enjoyment is the most important thing, my friends.
Hopefully this has now become a wonderful new comfort recipe for you! And now I am also curious about your type of comfort food that always gives you a delicious boost! Do you want to share that secret with me?
Ok I wasn’t hungry but after reading at this post I definitely am. You always amaze me with your creativity.
Thank you so much, that means a lot to us! Hope you will make it one day!