Marla Meridith logo by smash

Creamy Blueberry Pasta

Authoradmin
DifficultyBeginner

We dined at the oldest winery in Napa called V. Sattui Winery. It was there that I tried a blueberry pasta dish, quite like this one that I developed. I made a creamy cheese sauce and the blueberries are tossed in at the end of cook time. If you can make your own pasta I suggest you do that, that’s how they served it at the winery.

Yields1 Serving
Prep Time5 minsCook Time10 minsTotal Time15 mins
 9 ounces fettuccine (fresh or homemade is best)
 1 cup fresh blueberries
 1 tablespoon olive oil
 1 tablespoon unsalted butter
 1 clove garlic, minced
 1/2 cup half and half
 1/2 cup grated parmesan cheese
 1/2 cup grated romano cheese
 salt & pepper to taste
1

Cook pasta to package directions. Drain & set aside.

2

In a saucepan over medium heat, add the olive oil & butter. Cook a few minutes to soften garlic. Add the half and half & cheeses, bring to a simmer. Stir well until the cheeses melt & the sauce is well combined. Add the blueberries at the very end & cook them until they are hot but not bursting, a minute or so.

3

Toss with the pasta. Enjoy!

Ingredients

 9 ounces fettuccine (fresh or homemade is best)
 1 cup fresh blueberries
 1 tablespoon olive oil
 1 tablespoon unsalted butter
 1 clove garlic, minced
 1/2 cup half and half
 1/2 cup grated parmesan cheese
 1/2 cup grated romano cheese
 salt & pepper to taste

Directions

1

Cook pasta to package directions. Drain & set aside.

2

In a saucepan over medium heat, add the olive oil & butter. Cook a few minutes to soften garlic. Add the half and half & cheeses, bring to a simmer. Stir well until the cheeses melt & the sauce is well combined. Add the blueberries at the very end & cook them until they are hot but not bursting, a minute or so.

3

Toss with the pasta. Enjoy!

Creamy Blueberry Pasta

~ Marla Meridith

Join the Conversation