Photo of Red wine spaghetti with blue cheese by WW

Red wine spaghetti with blue cheese

Points® value
Total Time
25 min
15 min
10 min
Rosy-hued pasta makes a great foil for creamy Gorgonzola and fresh parsley


Red Wine

200 ml

Vegetable stock cube

1 cube(s), 800ml stock

Wholewheat Pasta, dry

240 g, spaghetti

Calorie controlled cooking spray

4 spray(s)

Calorie Controlled Brown Bread

1 slice(s), whizzed into breadcrumbs

Olive Oil

1 tablespoon(s)


2 clove(s), finely chopped

Parmesan Cheese

2 tablespoon(s), grated

Parsley, fresh

50 g, roughly chopped


60 g, crumbled


  1. Bring the red wine and the vegetable stock to the boil in a large pan. Add the spaghetti and cook for 10 minutes or until al dente.
  2. Meanwhile, place a nonstick frying pan over a medium heat. Fry the breadcrumbs, tossing so they don’t burn, until they begin to turn crispy and smell toasted. Reduce the heat to low, add the olive oil and garlic, and stir gently for 1-2 minutes. Sprinkle in the grated Parmesan – careful, it will melt instantly – and stir-fry briefly. Remove from the heat, season well, and set aside.
  3. Drain the pasta, reserving 150ml of the cooking liquid. Return the cooked pasta to the pan along with most of the parsley, half of the Gorgonzola and the reserved cooking liquid. Season with black pepper. Using tongs, toss the pasta until a silky sauce forms and coats the strands.
  4. To serve, divide the pasta between 4 bowls. Top with the remaining Gorgonzola, toasted breadcrumb mixture and the leftover parsley.


Spaghetti, especially wholewheat, takes a little longer to cook in red wine which can evaporate quickly. Top up with extra water if you need to