Pasta with leek sauce, blue cheese and Saison d’Erpe-Mere

By Han Hidalgo (

Ingredients for four persons

  • 200 grams of pasta, spirelli, penne or farfalle
  • 300 grams  white of leek
  • 1 dl whipped cream
  • 75 grams of blue cheese, for instance Gorgonzola, Bleu d’Auvergne, Roquefort
  • 2 tablespoons of olive  oil or sunflower oil
  • pepper and salt to your taste


Cut the white of the leek into rings, rinse and drain in a colander. Warm oil in a frying pan en stir-fry the leek rings. Turn down the heat to its lowest setting, stir in the whipped cream and the blue cheese and keep warm. The Roquefort makes the sauce more spicy.

In the meantime cook the pasta al dente in a lot of water with a pinch of salt. Drain the pasta and stir through the warm sauce. Add some cooking liquid for a smooth creamy whole. Season with pepper and salt. 


Serve with a well-chilled glass of Saison d’Erpe-Mere.