How to make
First, prepare the cheese sauce by heating the cream over a moderate to low heat. Crush the Roquefort cheese, grate the Gouda and cut the processed cheese into small pieces. Add all the cheeses to the cream, by setting aside one part of Gouda to sprinkle the dish with at the end.
Stir the sauce, until the cheese melts and add the garlic, as much salt as you like and the white pepper. Cook for another 2-3 minutes and remove it from the heat.
Boil the spaghetti in salted water with two spoons of oil according to the manufacturer's instructions. It is best if they stay al dente. When they are ready, pour them with cold water and strain them well. Season them with basil pesto.
Put the sauce on low heat and add the dried tomatoes, cut into pieces of the size you prefer. Add the spaghetti and mix everything.
Remove them from the heat and serve them immediately, by sprinkling each serving with the Gouda (you can add extra Parmesan, if you prefer).
Note:
If the dried tomatoes you use are dehydrated, be sure to soak them in slightly warm water for at least an hour or two, so that they can soften.
Another option, which is also faster, is to put them in the water with the boiling spaghetti for 5-6 minutes before they are ready, but I personally have not tried it.
If the tomatoes are canned and have been in olive oil, then they are suitable for direct consumption.
The Spaghetti with Dried Tomatoes and Three Cheeses are ready.
