Creamy Blue Cheese Pasta with Shallots

1 serving
Cook Time
Total Time
This easy blue cheese pasta FOR ONE takes just 15 minutes to carb-y, cheesy heaven.

Recipe by: Bev Weidner, Bev Cooks


  • 1 tablespoon butter
  • 1 small shallot, thinly sliced
  • 1 tablespoon all-purpose flour
  • 3/4 cup milk
  • 1 lemon
  • 2 ounces Roth Buttermilk Blue® crumbles
  • 1 cup dried penne pasta
  • Basil, for garnish
  • Coarse salt
  • Freshly ground pepper


  1. Melt butter in a small to medium skillet over medium heat. Add shallot and a pinch of salt, and sauté until tender and browning around the edges, about five minutes. Sprinkle flour over the shallots. Sauté another 30 seconds, just so the flour flavor mellows. Add milk, juice from half the lemon and another small pinch of salt. Stir or whisk sauce until it thickens and becomes creamy. Add half of the blue cheese into the sauce, and stir until the cheese melts evenly into it.
  2. In the meantime, bring a small pot of salted water to a boil. Cook penne until it reaches al dente according to package directions. Drain, and transfer pasta to the sauce (with any residual pasta water) and stir pasta into the sauce.
  3. Serve with the remaining blue cheese crumbles, along with fresh basil and a grind or two of black pepper. Add the extra lemon, if desired, for extra acid / zing.