Red wine spaghetti with blue cheese
Vegetable stock cube(s)
1 cube(s), 800ml stock
Wholewheat Pasta, dry
240 g, spaghetti
Calorie controlled cooking spray
WW Soft Malted Danish Bread
1 slice(s), whizzed into breadcrumbs
2 clove(s), finely chopped
2 tablespoons, grated
50 g, roughly chopped
60 g, crumbled
- 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.
- 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.
- 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.
- To serve, divide the pasta between 4 bowls. Top with the remaining Gorgonzola, toasted breadcrumb mixture and the leftover parsley.