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[edit] Ingredients
½ |
Onion, chopped very finely |
3 |
tablespoons Olive oil |
350 |
grams Penne |
150 |
grams Roquefort cheese, crumbled |
150 |
ml Skimmed or soya milk |
1 |
whl nutmeg, grated |
40 |
grams Walnuts, ground coarsely to garnish |
[edit] Preparation
Step 1 |
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. |
Step 2 |
Add the crumbled cheese to the onion and stir. Heat gently until it melts. |
Step 3 |
Then pour in the milk, a little at a time, and mix to a smooth sauce. |
Step 4 |
Season generously with freshly grated nutmeg. |
Step 5 |
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. |
