Description
This rich and easy pasta cooks up in one pan and is a great way to use up leftover cheese. Serve with a crisp green salad. This recipe is modified from Sabrina Fauda-Rôle’s recipe of the same name.
Ingredients
1/2 bunch chives, chopped
8 ounces small pasta (e.g., shells, macaroni, etc.)
3 1/2 ounces blue cheese*
2 ounces soft goat cheese
3 1/2 ounces Gruyere, grated
5 ounces cream cheese
1 clove garlic, thinly sliced
2 pinches ground nutmeg
1 sprig fresh rosemary
2 sprigs fresh thyme
2 springs flat Italian parsley
2 bay leaves
1/2 teaspoon freshly grated pepper
1 pint grape or cherry tomatoes, optional
3 1/4 cups water
Optional: toasted breadcrumbs for garnish
Instructions
In a medium sized pot, layer all the ingredients, except the toasted breadcrumbs, in the order they are listed.
Bring everything to a boil over medium heat. Cook for about 15 minutes**, stirring frequently to prevent the pasta from sticking to the bottom of the pot. Cook until the pasta is al dente and the liquid is reduced to a sauce. Note: the sauce may look too liquidy but it will thicken up. Remove the bay leaves and the herb sprigs.
Remove the pot from the heat and let sit for 5 minutes. Garnish with toasted breadcrumbs and more chopped chives, optional.
Notes
*You can substitute different cheeses. You want to have 1) a blue cheese (or similar strong cheese), 2) a soft tangy cheese (feta could also be used to give you the tanginess like a goat cheese), 3) a drier, shreddable cheese, and 4) a cream-type cheese or mascarpone.
**Cooking time will depend on the brand and shape of the pasta you are using. It may take as little as 8 minutes or as long as 15 minutes.
- Prep Time: 10 minutes
- Inactive Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dishes
- Cuisine: American
Nutrition
- Calories: 601.11
- Sugar: 8.22 g.
- Sodium: 936.94 mg
- Fat: 31.82 g.
- Saturated Fat: 18.99 g.
- Carbohydrates: 51.5 g.
- Fiber: 3.98 g.
- Protein: 25.05 g.
- Cholesterol: 91.92 mg.
Keywords: pasta, cheese, tomatoes, fresh herbs