Ingredients

• 320 g dried pasta, spaghetti
• 480 ml skimmed milk
• 2 heaped tablespoon flour, plain white
• 1/8 teaspoon chilli powder
• 30 g Danish blue cheese
• 30 g parmesan cheese, grated
• 2 portion dried fig(s), chopped
• 1 tablespoon fresh chives, finely chopped
• 1 pinch salt, and freshly ground black pepper

Instructions

• Cook the spaghetti in a large saucepan of boiling salted water for 8 minutes, or until just tender. Drain and keep warm in a large bowl.
  
  
• Meanwhile, combine the milk and flour in a medium saucepan. Place over medium heat. Cook, stirring with a whisk, until the flour is dissolved. Season to taste with salt and pepper. Add the chilli powder and cook, whisking constantly for 5 minutes, or until the mixture has thickened.
  
  
• Add the blue vein and parmesan cheese to the milk mixture. Cook, stirring constantly, until the cheese melts. Add the figs and chives and stir to combine.
  
  
• Pour the cheese mixture over the warm spaghetti and toss to combine.

Notes

• This sauce is best made just before serving. Any leftovers can be stored in an airtight container in the fridge for 1-2 days. It is best reheated on high for 1 minute in the microwave