What is Roquefort sauce? It’s simply a savoury, cheesy sauce made from Roquefort cheese. It is amazing on steak, too (though this recipe is Roquefort sauce for pasta - not too different, but a little looser in texture). This recipe for pasta with Roquefort sauce is different from my usual repertoire. Many of the recipes I make are connected with my childhood, and that’s a huge factor in how much I love to make them - the smells and tastes bring me so many beautiful memories!
However, this recipe is from my husband’s childhood. He has that same sense of childhood nostalgia for this comforting pasta dish. And I can tell you, even without the nostalgia factor, this is a great recipe! If you were wondering how to make roquefort sauce generally, this should help…
If you end up with leftovers and you need to reheat the pasta, add a little bit of fresh milk (2-3 tbsps per serving) and reheat over low heat. The milk will bring back the freshness of the sauce as opposed to reheating it in the microwave.
You will need about 15 minutes to make 6 servings of this recipe, which has approximately 631 calories each. Make sure you have all the ingredients and follow these 3 simple steps. If you have any questions, send me an email and I’d be more than happy to help!
In a small pot over low heat add the butter, contended milk, roquefort and ricotta cheese, whisk them occasionally until they’re all fully melted.
In a separate large pot, add water and salt and when the water boils, add the pasta and cook them according to the instructions in their package.
Watch it step-by-step!
This recipe for pasta with Roquefort sauce is a real dish-full of childhood nostalgia - for my husband. It takes him right back. Many of the recipes I cook are connected to my own childhood memories, bringing me back the tastes and smells of my family house in Rhodes.