Cauliflower, Blue Cheese, Conchiglioni, Walnut, Sage, Garlic

Cauliflower, Blue Cheese, Conchiglioni with walnut, sage, garlic. Such a simple and delicious pasta from Chef Tom Walton to go with the Le Fou, Malbec. Enjoy while watching the French Film festival and be amazed at how your accent improves after the third glass.
Serves 4


1/3 cup walnut, toasted
1/3 cup sage picked
1 clove garlic
¼ cup olive oil
500g Conchiglioni
3 tbsp olive oil
½ head cauliflower, chopped up into small florets and pieces
salt, black pepper
1 small brown onion, finely diced
2 clove garlic, finely chopped
200g Gorgonzola dolce
1/3 cup flat parsley, roughly chopped
Extra crushed walnuts to serve, optional


Using a mortar and pestle, pound the walnuts, sage, garlic with a pinch of salt, then add the olive oil to make a paste. Set aside. 

Bring a pot of water to the boil and lightly season. Add the pasta and cook according to packet instructions, approx. 12 minutes.

Meanwhile, heat the olive oil in a large frying pan, add the cauliflower and a generous seasoning of salt & pepper. Sauté for 5 minutes, covered with a lid, stirring throughout the cooking to caramelise the cauliflower.

Add the diced onion, garlic and cook for 1 minute longer. Then add the blue cheese and walnut pesto to the pan and toss through so it begins to melt.

Drain the pasta, reserving 1 cup pasta water.  Add the pasta and water to the pan along with the chopped parsley and season to taste. Toss through to get a loose but creamy sauce as the blue cheese and pasta water come together.

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