Pasta with blue cheese and roasted walnuts
Chef Dimitris Skarmoutsos creates a delicous white sauce pasta with roasted walnuts, Horio Classic olive oil, cream cheese and garlic. An impressive recipe!
Pasta with blue cheese and roasted walnuts


450 gr penne, rigatoni, farfalle or fusilli ½ cup toasted walnuts 1 tbsp Horio Classic olive oil 1 medium onion Salt Pepper 1 garlic clove ¾ cup full fat milk 115 gr light cream cheese ¼ cup grated parmesan 1 pinch of nutmeg 115 gr blue cheese ¼ cup chopped chives


  1. Preheat oven at 200C.
  2. Cook pasta according to package directions.
  3. Keep ¼ cup of the water they boiled in, drain and return to pot.
  4. Spread walnuts in a baking sheet and roast until fragnant, for 6-8 minutes.
  5. While walnuts are roasting, heat Horio Classic olive oil in a large pan over medium-low heat.
  6. Add onion, ¼ tsp salt, ¼ tsp pepper and cook covered for 6-8 minutes, stirring often.
  7. Add garlic for 1 minute.
  8. Add milk and then cream cheese, parmesan and nutmeg and simmer while stirring, until mixture becomes thick, for 2-3 minutes.
  9. In the pot where pasta is, add sauce, blue cheese and walnuts. Add some extra water form the boiled pasta if necessary.
  10. Serve sprinkled with chives.