Spaghetti in Three Cheese Sauce

Who loves Cheese like me?I see many hands!The first time I tasted Cheese was in 1992 when Amul rolled out small squares of their cheddar cheese.That had me hooked on to this and I have never gone without having some of it in the refrigerator!After a 5 year gap in 1997 they came up with Cheese Spreads which made me crave cheese more than anything else!A good one and a half decades later when I have travelled continents,feasted on several cheeses and fell in love with every one of them equally, I can say I am a big time cheese lover!I love Cheddar,Monterey Jack,Mozzarella (the good white BuffaloMozzarella…yumm),Bocconcini,Gouda,Edam,Camembert,Roquefort,Feta,Blue veined cheese and last but not the least the very Indian Paneer!Yummm….what a list!I still have many cheeses to try on my agenda!

Then I love Pasta and Noodles.The Italians and the Chinese have totally hooked me up to their cuisine and as I love a steaming plate of Dal-Rice-Subzi,I also love a bowl of Pasta with sauce or a bowl of stir fried noodles!So here I am posting an absolute favourite of mine – Pasta in a 3 cheese sauce which absolutely rocks the table!I have added home grown mini cherry tomatoes which made the flavour even more refreshing.I have it as a monthly treat when I have been good for most of the while and eaten healthy.I absolutely love Spaghetti in the Pasta section and love combining it with this sauce.You can add a Pasta of your choice from the various varieties.Bow tie,Penne as well as Rigatoni also goes well with the sauce.For flatter versions try Linguine or Spaghettini!You can also vary the cheeses according to taste and availability and the procedure for sauce remains the same.I used a combo of Cheddar,Gouda and Roquefort!I found Gouda and Roquefort at a shopping Mall and used them for sandwiches,with fruit,with wine and finally this beauty!Its a must try recipe!

The recipe was featured in the 134th FoodieMondayBloghop where the theme was Pasta Sauce!

NOTE : I used Pesto for pepping up the sauce.You can use Red Sauce,Marinara Sauce or even BBQ Sauce for a beautiful,burnt flavour!

Preparation Time : 1 hour

Makes : 2 – 3 servings

INGREDIENTS

For the Pasta :

1 packet Pasta (500 gms)

Water as required

2 tbsp Olive Oil

2 tsp Pasta Seasoning

1 tbsp salt

For the Sauce :

1/2 cup Cheddar

2 tbsp Gouda cheese – grated

2 tbsp Roquefort cheese – grated

1/2 cup milk

Salt (adjust to taste)

1 tsp white/black pepper powder

1 large Onion – sliced

1/4 cup Pesto (store bought/home made)

2 – 3 Sundried Tomatoes – drained and chopped (optional)

8 – 10 Cherry Tomatoes (Optional)/use quartered medium size tomatoes

1/4 cup chopped mixed Olives (green and black)

1 tbsp Pasta Seasoning

2 tbsp finely chopped Garlic

1 tbsp Chilli Flakes

2 tbsp Olive Oil

2 tbsp chopped Parsley

People who prefer adding non veg can use any kind of shredded meat,shredded seafood,bacon stripes or even boiled chicken.

METHOD

Prepare the Pasta :

Follow the instructions on the packet and cook the pasta in water and salt till al dente – niether too firm,nor too soft.However you might want to cook it a little more for people who have problems with chewing or who prefer their Pasta a little softer.Drain and add oil and seasoning and mix well.Keep aside till serving.

Make the sauce :

Heat 1 tbsp Olive oil in a pan and add the sliced Onions and Garlic.Sate till translucent and add the milk on low heat along with the grated cheeses.Mix and let cheeses melt inside the milk.Once they melt the mixture will thicken.Taste the sauce and add salt according to taste.The cheeses will contain salt and for me I did not need to add more.Add pepper and mix well.Now add the Pasta Seasoning,Chili Flakes and Pesto.Mix well and if you see the mixture drying up then add 1/4 cup of extra milk.

Mix in the Olives and sundried tomatoes and stir.

Serve :

In a big bowl mix the prepared pasta with the cheese sauce and mix well with 2 forks to amalgamate well.Divide equally between 2 – 3 bowls and top with cherry tomatoes and chopped Parsley.Serve warm.