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Three Cheese Pasta Recipe




This quick and easy pasta sauce is to be used with freshly cooked or reheated pasta. The sauce itself is not great for precooking and reheating. If you use this version for a risotto, omit the butter garlic and cream from this recipe. Just whip in the different cheeses before serving. Before you finish it off with the herbs, omit the Parmesan cheese so you do not add double Parmesan cheese as both methods ask for it. Cook the risotto a bit drier as the creamy cheese sauce will definitely make it a bit runnier than usual.


Estimated preparation Time: 5 minutes

Completion Time: 10 Minutes

Skill level: easy

Serving size: 1 main or 2 entrees




½ teaspoon of butter

¼ garlic clove peeled crushed and finely chopped

¼ cup of milk or cream

1 pinch of pepper

1 pinch of salt

¼ cup of grated Parmesan cheese

¼ cup cheddar cheese roughly grated

¼ cup of blue cheese like Dolce Late or Danish Blue Or Stilton

250-300gm (1 portion) of cooked pasta or gnocchi or polenta or almost ready cooked risotto

¼ cup of freshly chopped herbs such as parsley, basil, dill or chives or coriander



  1. Start making the sauce just after you strained your cooked pasta or just before you finish off your risotto
  2. Heat the pot for 1 minute on a high heat
  3. Add the butter
  4. Add the garlic and cook under constant stirring for 1 minute
  5. Add the cream
  6. Add the pepper and bring to the boil
  7. Add salt
  8. Add the Parmesan
  9. Add the cheddar
  10. Add the blue cheese and stir together till all the cheeses are melted
  11. Add the cooked pasta
  12. Add the herbs and stir well together, once hot serve immediately


Enjoy! Check out my Pasta Classics and Pasta Sauces online course for more recipes!

“Dedicated to bringing the chef out in you !”

Walter Trupp


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