Roasted red onion, walnut and blue cheese pasta

Roasted red onion, walnut and blue cheese pasta
  • Serves icon Serves 4
  • Time icon Hands-on time 15 min, oven time 20 min

A comforting and quick pasta recipe which is full of flavour from tangy blue cheese and crunchy walnuts.

Nutrition: per serving

Calories
614kcals
Fat
25g (9g saturated)
Protein
20.7g
Carbohydrates
73g (6.9g sugars)
Fibre
7.6g
Salt
0.6g
Calories
614kcals
Fat
25g (9g saturated)
Protein
20.7g
Carbohydrates
73g (6.9g sugars)
Fibre
7.6g
Salt
0.6g

Ingredients

  • 2 red onions, sliced into thin wedges
  • 2 tbsp olive oil, plus extra to drizzle
  • 350g fusilli pasta
  • 150g frozen peas
  • 4 medium free-range egg yolks
  • 150ml half-fat crème fraîche
  • 40g roquefort (or vegetarian alternative)
  • 100g rocket
  • Finely grated zest and juice 1 lemon
  • Handful of walnuts, toasted

Method

  1. Heat the oven to 220°C/ 200°C fan/gas 7. Put the onion wedges in a large roasting tin, rub with the2 tbsp oil and season with salt and pepper. Roast in the oven for 15-20 minutes until the onions are starting to colour and soften.
  2. Meanwhile, bring a large pan of salted water to the boil and add the pasta. Boil for 10-12 minutes until al dente, adding the peas for the last 3 minutes. Drain, pour back into the pan, drizzle over a little oil and season with salt and pepper. Add the roasted onions to the pan.
  3. Mix together the egg yolks, crème fraîche and half the cheese in a bowl. Pour into the pan with the roasted onions and pasta and cook for 1 minute on a low heat. Stir through the rocket, lemon juice, zest and walnuts. Sprinkle over the remaining cheese to serve.

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