Don’t be fooled by the seemingly small serving. This dish is RICH. Even though the pasta was technically rice noodles, I couldn’t tell the difference at all between that and traditional wheat pasta. It was perfectly cooked al dente style. The flavour of the beautiful mushrooms and blue cheese cream stole the show. I haven’t tasted blue cheese since I went vegan 7 years ago and it was just how I remember it but even better- enough strength to announce its presence but not sharply attack your tongue like the mould in “real” blue cheese does. The texture and consistency of the cream and the way it lingers in your mouth with its rich, creamy, fattiness was perfect as well. The only thing that could ever be criticised about this dish is that because the rice pasta has no gluten, the lengths of the pasta we broken up already into much shorter pieces. But, really, it’s an advantage when trying to eat this as you don’t have to twirl and wrangle much to get it on your fork. Incredible work here!
Pasta con queso azul
