Blue Cheese, Mustard, and Beer Noodles

Blue Cheese, Mustard, and Beer Noodles Recipe
Photo: Annabelle Breakey; Styling: Randy Mon
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.

Yield:

Serves 4 (serving size: 2 cups)

Recipe from

Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 469
Caloriesfromfat 28 %
Protein 16 g
Fat 14 g
Satfat 7.8 g
Carbohydrate 66 g
Fiber 3.5 g
Sodium 553 mg
Cholesterol 99 mg

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

Preparation

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.

Note:

Margee Berry, White Salmon, WA,

February 2013
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