As I was returning from my older son’s cross country meet just in time to run my younger son to swim practice, there was not a whole lot of time for cooking and no leftovers to speak of. As I reached for the eggs–a favorite quick dinner in our house–I spotted a jar of leftover Greeked-Out Gorgonzola.
This dressing is my lighter-but-equally-delicious take on the classic, thick, blue cheese dressing. As I stared at the jar, I wondered how it might do as a pasta sauce.
As it turned out, this was a happy experiment that is now one more delicious use for a recipe that was an experiment from the start. As you stir the sauce into the warm noodles, the blue cheese melts and provides a most delicious flavor. The overall dish is kept in check thanks to the base of Greek yogurt. Peas are a great add-in. Sautéed mushrooms would pair perfectly, too. Add a protein of your choose to make the meal heartier. I just love it when desperation breeds deliciousness!
- 8 ounces fusilli, gemelli, wide egg noodles or similar pasta of your choice
- 1/2 cup peas, frozen is fine
- 1 cup Greek-Out Gorgonzola dressing (see recipe link below)
- 1/4 cup olive oil
- 3/4 cup (a 6-ounce cup) plain Greek yogurt
- 4 ounces blue cheese, crumbled (I often use gorgonzola)
- 1 teaspoon Worcestershire sauce
- 2 garlic cloves, minced (if I’m in a hurry, I sometimes skip this)
- kosher or sea salt and freshly ground pepper
- 2 tablespoons fresh chives plus extra for garnish
- buttermilk for thinning to desired consistency (can use regular milk or even water)
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In a large bowl, whisk together the oil, yogurt, Worcestershire, garlic, and salt and pepper, to taste. I use about a half teaspoon of salt and a few grinds of the pepper mill.
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Stir in the blue cheese and chives, then add a little buttermilk to reach your preferred consistency. Three tablespoons of buttermilk creates a a consistency I like for dressing. You may want it just slightly thinner for using as pasta sauce.
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Cover and refrigerate at least 1 hour before serving.
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Cook the pasta according to the package directions. Drain and return to pot.
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Pour in the dressing and the peas and cook over low heat until the peas are warmed and the cheese is melted.
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Sprinkle with chopped chives, if desired.
- Gorgonzola is one variety of blue cheese. You may use Gorgonzola, Roquefort, Stilton, Maytag or any variety you like. Your favorite pre-crumbled, grocery store brand will work just fine in this recipe, too.
For other recipes using Greeked-Out Gorgonzola, simply click on the following links:
Grilled Romaine and Prosciutto Salad
Grilled Flank Steak with Gorgonzola and Tomato Salsa
Like all the ingredients, esp. the Gorgonzola. Must make this. And now a comment about your web site – it’s changed.
Yes, my updated site just “debuted” last week. All of the same recipes are still here, there’s just a fresh look and better functionality that should be helpful as the recipe archives continue to grow. I hope you enjoy the changes–and the noodles!
The dressing will be a good substitue for full fat blue cheese. Mine was good, not great. I used whole wheat pasta and I just did not like the taste/texture of it. I need to find the Barilla Plus, I like it much better. I also did not have nearly enough blue cheese but I will certainly make this again.
Some brands of pasta are definitely better than others, especially when entering the whole wheat and gluten-free territory. I hope you enjoy it even more when you have the pasta you prefer…and more cheese!
Browsing your site and BINGO just found my dinner for tonight! I cannot wait to make this dressing. I love all things blue cheese…
I am a big blue cheese fan, too…enjoy!!!
This is a gorgeous pasta dish, Ann!
Thank you, Amee!!
I made a pasta recipe similar to this with blue cheese, asparagus and peas. It was delicious!
Thanks for the comment, Sara! Asparagus would be a great addition!
That dressing sounds divine! Such a simple yet flavorful dinner!
I would love to invite you to share this at Mom’s Test Meal Mondays!
http://momstestkitchen.blogspot.com/2012/09/moms-test-meal-mondays-8.html
Hope you are having a great week so far!
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Another beautiful dish. I love that you used non-fat Greek Yogurt in the dressing
Thank you, Christie! I appreciate the comment!