Blue Cheese Arugula Rocket Tagliatelle
Indulge in the creamy, tangy goodness of Blue Cheese Arugula Rocket Tagliatelle, an elegant pasta dish that's as quick to prepare as it is satisfying. This recipe combines al dente ribbons of tagliatelle with a luxuriously smooth blue cheese and garlic-infused cream sauce, balanced perfectly with the peppery bite of fresh arugula (rocket). Sautéed garlic and olive oil form the aromatic base, while a hint of lemon zest and optional Parmesan add brightness and a touch of umami. Ready in just 25 minutes, this dish is perfect for weeknight dinners or a sophisticated date-night meal. Whether you're a blue cheese enthusiast or looking to elevate your pasta game, this recipe delivers bold flavors and a gourmet feel with minimal effort.
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Recipe Information
Ingredients
- 400 grams Tagliatelle pasta (fresh or dried)
- 100 grams Blue cheese (crumbled)
- 150 ml Heavy cream (double cream)
- 100 grams Arugula (rocket)
- 2 cloves Fresh garlic (minced)
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.25 teaspoons Black pepper (freshly ground)
- 30 grams Parmesan cheese (optional, for garnish)
- 1 teaspoon Lemon zest (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the tagliatelle and cook until al dente according to the package instructions (typically 8–10 minutes for dried tagliatelle, or 2–3 minutes for fresh). Reserve 1 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant but not browned.
Lower the heat slightly and pour in the heavy cream. Stir well, then gradually add the crumbled blue cheese, stirring constantly until melted and smooth.
Season the sauce with salt and freshly ground black pepper. If the sauce becomes too thick, adjust the consistency by adding a few tablespoons of reserved pasta water, one at a time.
Once the sauce is creamy and well combined, add the cooked tagliatelle to the skillet. Toss the pasta gently in the sauce to coat the ribbons evenly.
Turn off the heat and add the arugula (rocket) to the skillet. Toss again quickly so that the residual heat wilts the greens slightly but doesn’t overcook them.
Serve immediately, garnishing with optional Parmesan cheese, a sprinkle of lemon zest, and additional black pepper if desired.
Nutrition Facts
Calories |
1812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.7 g | 162% | |
| Saturated Fat | 63.9 g | 320% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 263 mg | 88% | |
| Sodium | 4257 mg | 185% | |
| Total Carbohydrate | 114.1 g | 41% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 10.1 g | ||
| Protein | 58.7 g | 117% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 1175 mg | 90% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 921 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
