Fresh Tagliatelle with a Creamy Stilton Sauce

tagliatelle with creamy Stilton sauce recipe


85g Stilton
150ml double cream
Salt and freshly ground black pepper
2 tbsp chopped fresh parsley
150g fresh tagliatelle, cooked according to packet instructions and drained

What’s for dinner? This tagliatelle with a creamy Stilton sauce we hope, because sometimes pasta just hits the spot! At Fodder we stock the best quality pasta, La Molisana – and while we know it’s from Italy, not Yorkshire, when it’s slathered in smooth cream, fresh out of the Dales and crumbly Colston Basset Stilton from our Harrogate deli counter and on the table in less than 10 minutes, well… we think you’ll forgive us!


All ingredients used in this recipe are available to purchase from the Fodder farm shop



Bring a large pan of water to boil, salt the water and add pasta when it’s come to a rolling boil.

Crumble the stilton into a medium saucepan and add the fresh Yorkshire cream.

Heat the mixture over a low to medium heat until the cheese has melted, then season to taste with salt and freshly ground black pepper.

Stir through the parsley and cooked pasta until well combined.

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