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Pumpkin Pasta with Blue Cheese Sauce September 24, 2013

Filed under: Pasta,Vegetarian — delishuss @ 11:55 am
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We were discussing cheeses at work and everyone had their cheese of choice. My preference is goats cheese normally. Someone mentioned that they loved the classic blue cheese and walnut salad and I asked anyone if they tried pasta and blue cheese as it was something I had been thinking about.  One of my colleagues sent me on a recipe for pumpkin pasta with blue cheese sauce and I realised I had all the ingredients so I gave it a shot. The original recipe came from but I have modified a fair bit so it’s not in its original state but I would say better really 🙂 I roasted the pumpkin the night before for a salad I was making so the leftovers just needed a reheat. You can do that or make it on the night if you don’t mind waiting. This recipe comes with a health warning, it’s on the calorific side but boy does it taste good.

Serves 4


1kg pumpkin, diced

1 onion, cut into large chunks

Olive oil spray

3 garlic cloves

1 tbsp harissa paste

20g feta

20g roasted pine nuts

150g blue cheese

250g pasta shapes of your choice

100ml light thickened cream

20g chopped walnuts

Salt & Pepper to season

Handful of rocket leaves to serve



  1. Preheat the oven to 180 degrees Celsius/360 degrees Fahrenheit. Add the pumpkin, onion, garlic cloves in their skins to an oven-proof dish. Stir in the harissa paste and spray with the olive oil.
  2. Cook in the oven for approximately 40 minutes or until the pumpkin has softened.
  3. 15 minutes before the pumpkin has finished cooking, start preparing the pasta according to the packet instructions. Drain and set aside.
  4. Add the blue cheese and the cream to a saucepan and bring to a simmer until the sauce has started to thicken. Sprinkle in the feta.
  5. Once the vegetables are ready, squeeze the garlic out of their skins, discard the skins and mix the cloves through the other vegetables. Try and break the garlic up so that you don’t get large clumps of garlic.
  6. Add the vegetables, pasta, pine nuts to the sauce and stir through. Add salt and pepper to taste.
  7. Serve sprinkled with the walnuts and some rocket leaves.


Pasta Salad with Blue Cheese, Walnuts and Rocket August 11, 2010

I got this from the Weight Watchers UK website. I’m not a mad fan of blue cheese, so I substituted it with feta instead.


30 g walnut halves, coarsely chopped

½ teaspoon salt

175g pasta, use farfalle

40g rocket

2 tablespoon fresh chives, minced

180g tomato (s) halved

1 tablespoon balsamic vinegar

1 tablespoon olive oil (garlic infused)

1 teaspoon of Dijon mustard

Freshly ground salt and pepper

45g Danish blue cheese, crumbled


  1. Place walnuts in a small, frying pan. Toast nuts over medium-high heat until lightly browned, shaking pan frequently, about 1 to 2 minutes; remove from pan and set aside.
  2. Bring 3 quarts of water and 1/2 teaspoon of salt to a boil in a large pot. Stir in pasta and cook until tender, about 11 to 13 minutes. Drain pasta and place in a large serving bowl; immediately add rocket and toss well. Cover bowl with a lid or tight fitting plastic wrap; set aside until rocket is limp, about 5 minutes. Stir in chives and tomatoes.
  3. Stir together vinegar, oil, mustard, salt and pepper in a cup. Pour dressing over pasta salad and toss well; sprinkle with blue cheese.