| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Food networ, Food3 |
4 |
servings |
INGREDIENTS
| 1/2 |
|
Onion; chopped very finely |
| 3 |
tb |
Olive oil |
| 350 |
g |
Penne |
| 150 |
g |
Roquefort cheese; crumbled |
| 150 |
ml |
Skimmed or soya milk |
| 1 |
|
Whole nutmeg; grated |
| 40 |
g |
Walnuts; ground coarsely to |
|
|
; garnish |
INSTRUCTIONS
Heat the oil in a small saucepan, add the onion, cover with a lid and
soften over a very low heat for about 10 minutes. Meanwhile, set the pasta
on to boil.
Add the crumbled cheese to the onion and stir. Heat gently until it melts.
Then pour in the milk, a little at a time, and mix to a smooth sauce.
Season generously with freshly grated nutmeg.
Toss the well-drained penne in the sauce, sprinkle with the ground walnuts,
and it is ready to serve. Hand the pepper mill around for a twist of black
pepper to go over each helping.
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