Spaghetti with creamy blue cheese sauce

13ProPoints®Value

Prep time: 15 min

Cook time: 15 min

Other time: 0 min

Serves: 4

Ingredients

	320 g White Pasta, dry, spaghetti
	480 ml Skimmed Milk
	2 tablespoons (heaped) Plain White Flour, plain white
	1/8 teaspoons (level) Chilli Powder
	30 g Stilton
	30 g Parmesan Cheese, grated
	2 individual Dried Fig, chopped
	1 tablespoons Chives, Fresh, finely chopped
	1 pinch Salt
	1/4 teaspoons Black Pepper, freshly ground

Instructions

• Cook the spaghetti in a large saucepan of boiling salted water for 8 minutes, or until just tender. Drain and keep warm in a large bowl.
  
• Meanwhile, combine the milk and flour in a medium saucepan. Place over medium heat. Cook, stirring with a whisk, until the flour is dissolved. Season to taste with salt and pepper. Add the chilli powder and cook, whisking constantly for 5 minutes, or until the mixture has thickened.
  
• Add the blue vein and parmesan cheese to the milk mixture. Cook, stirring constantly, until the cheese melts. Add the figs and chives and stir to combine.
  
• Pour the cheese mixture over the warm spaghetti and toss to combine.

Notes

• This sauce is best made just before serving. Any leftovers can be stored in an airtight container in the fridge for 1-2 days. It is best reheated on high for 1 minute in the microwave.