Blue Cheese, Mustard, and Beer Noodles |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Reader Margee Berry, of White Salmon, Washington, combined the best flavors of pub fare in this recipe for hearty blue cheese noodles. We prefer it with a beer that's a little bitter, such as an IPA, but feel free to use whatever you have in the fridge. You could also omit the beer and use a little of the pasta water if you like. Ingredients:
12 ounces wide egg noodles or pappardelle pasta |
2 tablespoons butter |
3/4 cup chopped white onion |
1 tablespoon minced garlic |
2 teaspoons dijon mustard |
1/2 cup beer, at room temperature |
1/2 cup crumbled blue cheese, divided |
1/2 teaspoon kosher salt |
1/4 teaspoon pepper |
2 tablespoons roughly chopped flat-leaf parsley |
Directions:
1. Cook noodles as package directs.
2. Meanwhile, melt butter in a large saucepan over medium heat. Add onion and cook until soft, 8 minutes. Add garlic and cook another 2 minutes. Reduce heat to a simmer, then add mustard and beer.
3. Drain noodles and add to the pan; stir to coat. Add 1/4 cup blue cheese, stirring gently to combine, and season with salt and pepper. Sprinkle remaining 1/4 cup blue cheese and the parsley on top.
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