Weight watchers recipe
The small amount of blue cheese adds great flavour: Spaghetti with creamy blue cheese sauce
ProPoints® Value: 13
Preparation time: 15 mins
Cooking time: 15 mins
Level of difficulty: Easy...
320 g pasta, white, dried, spaghetti
480 ml milk, skimmed
2 tablespoons (heaped) flour, wheat, white, plain, plain white
1/8 teaspoons (level) chilli powder
30 g cheese, stilton
30 g cheese, parmesan, grated
2 individual fig, dried, chopped
1 tablespoons chives, fresh, finely chopped
1 pinch salt
1/4 teaspoons (ground) pepper, black (whole, cracked or ground), freshly ground
Cook the spaghetti in a large saucepan of boiling salted water for 8 minutes, or until just tender. Drain and keep warm in a large bowl.
Meanwhile, combine the milk and flour in a medium saucepan. Place over medium heat. Cook, stirring with a whisk, until the flour is dissolved. Season to taste with salt and pepper. Add the chilli powder and cook, whisking constantly for 5 minutes, or until the mixture has thickened.
Add the blue vein and parmesan cheese to the milk mixture. Cook, stirring constantly, until the cheese melts. Add the figs and chives and stir to combine.
Pour the cheese mixture over the warm spaghetti and toss to combine.
This sauce is best made just before serving. Any leftovers can be stored in an airtight container in the fridge for 1-2 days. It is best reheated on high for 1 minute in the microwave.