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Vegetarian, South and mountains

Fourme d’Ambert pasta with walnuts

Fourme d'Ambert pasta with walnuts is a creamy blue cheese dish for 4 people, ready in 25 minutes, very easy, about €2.40 per serving. The trick is stirring in pasta cooking water, which turns the sauce silky without needing any flour or roux.

Pasta in a creamy Fourme d'Ambert sauce with crunchy walnuts, a weeknight dinner that tastes like a trip to a good restaurant.

Fourme d’Ambert pasta with walnuts
Total time
25 min
Difficulty
Very easy
Cost per person
€2.40
Calories per person
840 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Fourme d'Ambert melts into the cream and makes a round, barely sharp sauce, nothing like the punch of a stronger blue cheese. Toasted walnuts add the crunch this soft, creamy dish would otherwise be missing, and their roasted flavor plays well against the cheese. It's a classic fall and winter pairing, simple enough for anyone to pull off, even with little kitchen experience.

This is the kind of dinner that rescues a busy weeknight, since everything comes together in 25 minutes using just one pan for the sauce. The blue cheese flavor stays present but mellowed by the cream, so even curious kids can usually handle it without fuss. For an adults only dinner, an extra crack of black pepper is all it takes to bring more bite.

The ingredients

4 people

Pantry

  • Pasta (tagliatelle)often in the pantry 400 g
  • Walnut halves 80 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Fourme d'Ambert cheese 200 g
  • Heavy cream 20 cl
  • Butter 20 g

Fruits and vegetables

  • Shallot 1

Allergens Gluten, Lactose, Tree nuts

The step by step recipe

  1. Cook the pasta in a large pot of salted water. 11 min

    Save a cup of the cooking water before draining.

  2. Toast the walnuts for a few minutes in a dry pan, then roughly chop them. 3 min

    Watch them closely, they burn fast.

  3. Sweat the shallot in the butter, then add the cream and the crumbled Fourme d'Ambert.

    Stir gently until the cheese melts, without letting it boil.

  4. Toss the pasta with the sauce, adding a little of the cooking water.

    Sauté the pasta in the sauce for 1 minute so it soaks up the flavor.

  5. Serve topped with the walnuts and a generous twist of black pepper.

    Set aside a few whole walnuts for a nicer presentation.

Our tips to get it right

  • Pick a Fourme d'Ambert that isn't too aged if you're worried about a strong taste, it will melt more gently into the cream.
  • Crumble the cheese at room temperature rather than straight from the fridge, it blends into the hot sauce faster.
  • Go easy on salting the pasta water, Fourme d'Ambert already brings plenty of salt to the sauce.

The variations

  • Swap the Fourme d'Ambert for a milder blue like bleu d'Auvergne if you want a less assertive flavor.
  • For a richer version, add a handful of golden bacon bits to the pan at the same time as the shallot.
  • For kids who aren't used to blue cheese, cut the amount of cheese in half and fill in with a little grated parmesan.

What to serve it with

  • A green salad with a sharp vinaigrette
  • A glass of fresh apple juice
  • A few slices of toasted bread

Storage

This pasta keeps for 2 days in the fridge in a sealed container. Reheat it gently in a pan or saucepan with a splash of milk or water to bring the sauce back to life. Freezing isn't recommended, cream based sauces tend to split once thawed.

Questions about this dish

Can you swap out the Fourme d'Ambert for another cheese?

Yes, any mild blue cheese like bleu d'Auvergne or gorgonzola works well here. Skip the stronger blues like Roquefort if you're cooking for kids.

How do you keep the sauce from turning out too thin?

Let the cream and cheese melt gently without letting it boil, the sauce thickens slightly as it cools. If it still looks too loose, keep it on the heat another minute while stirring.

Can you make the sauce ahead of time?

You can make the cheese sauce a few hours ahead and warm it gently before serving. Add the pasta water only at the end, so the texture stays right.

Do you really need to toast the walnuts?

It's not required, but toasting the walnuts for a few minutes in a dry pan wakes up their flavor and adds more crunch. Skip it and they'll still taste fine, just less fragrant.

How long does it take to make a Fourme d'Ambert pasta with walnuts?

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

How many calories are in a Fourme d'Ambert pasta with walnuts?

About 840 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 Fourme d'Ambert pasta with walnuts 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, tree nuts. Always check the labels of the products you buy.

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