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Vegetarian

Four cheese pasta with green salad

Four cheese pasta is a creamy dish made with gorgonzola, emmental, parmesan, and goat cheese, served with a green salad. Made for 4 people, it takes 25 minutes, rates as very easy, and costs €2.40 per serving. The key to success is melting the cheeses gently, never letting the sauce boil, and loosening it with a bit of pasta water.

Comfort food tonight, four cheese pasta with a creamy sauce made from gorgonzola, emmental, parmesan, and goat cheese.

Four cheese pasta with green salad
Total time
25 min
Difficulty
Very easy
Cost per person
€2.40
Calories per person
660 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

The sauce in this dish brings together four cheeses with very different personalities. Gorgonzola gives it a bold punch, emmental melts in softly, parmesan adds a salty edge, and the goat cheese log brings a tangy note that balances everything out. The result is a smooth, almost velvety sauce that coats the pasta without drowning it. The green salad on the side adds the freshness the dish would otherwise miss.

This is the kind of meal to make on a weeknight when you have neither the time nor the energy to overthink dinner, but still want something the whole table enjoys. Kids usually love the soft, melty texture, especially if you keep the gorgonzola subtle. Mon Chou likes to suggest it in fall and winter, when a warm, creamy dish feels especially welcome.

The ingredients

4 people

Pantry

  • Pasta (penne or tagliatelle)often in the pantry 400 g
  • Olive oiloften in the pantry 2 tbsp
  • Vinegaroften in the pantry 1 tbsp
  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Gorgonzola 100 g
  • Shredded emmental 80 g
  • Grated parmesan 50 g
  • Goat cheese log 100 g
  • Heavy cream 20 cl

Fruits and vegetables

  • Green salad 1

Allergens Gluten, Lactose

The step by step recipe

  1. Cook the pasta in a large pot of salted water and save a ladle of cooking water. 10 min

    Pull the pasta out 1 minute before the package time, it finishes cooking in the sauce.

  2. Heat the cream over low heat, add the gorgonzola in pieces, and stir until melted. 4 min

    Don't let it boil, the sauce would split.

  3. Add the emmental, parmesan, and crumbled goat cheese and stir until the sauce is smooth. 4 min

    Add the cheeses gradually, they melt more evenly that way.

  4. Season with nutmeg and pepper, taste before adding salt since the cheeses are already salty.

    A touch of nutmeg lifts the cheeses without being noticeable on its own.

  5. Toss the pasta with the sauce along with a little cooking water, and serve with the salad dressed in oil and vinegar.

    Serve right away, the sauce thickens fast as it cools.

Our tips to get it right

  • Grate or cut the cheeses into small pieces before adding them, they melt faster and more evenly into the cream.
  • If the sauce feels too thick once mixed with the pasta, add a bit more cooking water rather than more cream, the flavor stays balanced.
  • Serve this dish on warm plates, cheese sauce firms up quickly once it hits a cold surface and loses its silky texture.

The variations

  • Swap the gorgonzola for roquefort if you want an even stronger blue cheese flavor.
  • For a milder version for kids, skip the gorgonzola and add a bit more emmental and cream instead.
  • Stir in cooked bacon bits for a heartier dish that's no longer strictly vegetarian.

What to serve it with

  • Crusty bread to mop up the sauce
  • A glass of dry white wine
  • Walnuts tossed into the green salad

Storage

Store leftovers in the fridge in a sealed container for up to 2 days, the cheese sauce dries out quickly after that. Reheat gently in a pan or saucepan with a splash of milk or water to bring back its creaminess. Freezing isn't recommended, the cream and cheese sauce breaks down when thawed.

Questions about this dish

Can you swap one of the four cheeses if you don't like blue cheese?

Yes, you can replace the gorgonzola with more emmental or parmesan. The flavor will be milder but the sauce keeps the same creamy texture.

Can you make the sauce ahead of time?

You can make it up to an hour ahead and keep it covered off the heat. Reheat it gently with a bit of pasta water right before serving.

What pasta works instead of penne or tagliatelle?

Any short or long pasta works, but shapes that hold sauce well, like fusilli or rigatoni, are a great choice.

How do you keep the sauce from getting too thin or too thick?

Add the cheeses gradually and keep a ladle of pasta water within reach. A few spoonfuls are enough to adjust the texture right before serving.

How long does it take to make a four cheese pasta with a green salad?

Count 25 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a four cheese pasta with a green salad?

About 660 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a four cheese pasta with a green salad cost?

About €2.40 per serving, or €9.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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