Skip to content

Vegetarian, Classics and bistro fare

Pasta with Roquefort and walnuts

Pasta with Roquefort and walnuts is a creamy dish for 4, ready in 20 minutes, rated very easy, for about €1.70 per person. The key is melting the Roquefort into the cream over low heat without boiling it, and tossing in the toasted walnuts at the last minute so they stay crunchy.

Dinner in twenty minutes, not one more, with pasta that smells of Roquefort and walnuts that crunch with every bite.

Pasta with Roquefort and walnuts
Total time
20 min
Difficulty
Very easy
Cost per person
€1.70
Calories per person
640 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

Roquefort melts into the cream and builds a sauce with real character, salty and sharp, yet it never feels heavy once you loosen it with a splash of pasta water. Toasted walnuts bring a crunch that changes everything, cutting through the softness of the pasta and waking up every bite. It's a natural fit for fall and winter, warming without demanding much effort.

Mon Chou suggests this for nights when you get home late and only have twenty minutes to spare, no more. It also works well for a relaxed Sunday dinner, simple but full of flavor, whether you're cooking for two or a small table. Kids who shy away from strong cheeses might pass, but Roquefort lovers go straight for seconds.

The ingredients

4 people

Pantry

  • Pastaoften in the pantry 400 g
  • Shelled walnuts 60 g
  • Pepperoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch

Dairy

  • Roquefort 150 g
  • Liquid cream 20 cl

Fruits and vegetables

  • Parsley 4 sprigs

Allergens Gluten, Lactose, Tree nuts

The step by step recipe

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

    Save a cup of pasta water before draining, it will help loosen the sauce.

  2. Roughly chop the walnuts and toast them in a dry pan. 3 min

    As soon as you smell toasted walnuts, take them off the heat, they burn in an instant.

  3. Gently heat the cream with the crumbled Roquefort, stirring until the sauce is smooth.

    Keep the heat low, Roquefort doesn't handle boiling well and turns grainy.

  4. Toss the drained pasta with the sauce, add a little pasta water if it's too thick, and add pepper.

    Season generously with pepper, the Roquefort already brings plenty of salt.

  5. Serve on plates with the walnuts and chopped parsley on top.

    Add the walnuts at the very last moment so they stay crunchy.

Our tips to get it right

  • Pick a younger, less aged Roquefort if you want a milder sauce, it also melts more smoothly.
  • Never salt the sauce before tasting it first, Roquefort is already quite salty on its own.
  • Toast the walnuts right before serving rather than ahead of time, they lose their crunch fast once they cool.

The variations

  • Swap the Roquefort for gorgonzola for a milder, creamier sauce.
  • Use chopped hazelnuts instead of walnuts for a different kind of crunch.
  • For a quicker version, use short pasta that cooks in 8 minutes instead of 11.

What to serve it with

  • A green salad with sharp vinaigrette
  • A glass of light red wine
  • Toasted country bread

Storage

The pasta keeps for 2 days in the fridge in a sealed container, but the creamy sauce doesn't freeze well. Reheat gently in a pan with a splash of milk or water to bring the sauce back to life.

Questions about this dish

Can you use heavy cream instead of liquid cream?

Yes, just loosen it with a bit of pasta cooking water to get the same smooth texture. Heavy cream makes the sauce richer and more clingy.

What pasta shape works best for this recipe?

Short pasta like penne or fusilli holds the sauce well in their ridges. Tagliatelle also works great if you prefer long pasta.

Can you make the sauce ahead of time?

You can make it an hour ahead and reheat it very gently right before serving. Don't let it sit too long, Roquefort can turn grainy after cooling and reheating.

How do you tone down the Roquefort flavor for sensitive palates?

Use a bit less Roquefort, around 100g, and add an extra spoonful of cream to balance it out. You could also pick a milder Roquefort instead of a strongly aged one.

How long does it take to make a pasta with Roquefort and walnuts?

Count 20 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a pasta with Roquefort and walnuts?

About 640 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 pasta with Roquefort and walnuts cost?

About €1.70 per serving, or €6.80 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.

Family and bistro classics

See all

Recipes with cream

See all