Spinach and Blue Cheese Pasta
3 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 350 g Spaghetti (or pasta shape of your choice)
- 1 tbsp Olive Oil
- 4 Garlic Cloves (peeled and finely chopped)
- 1 tsp Dried Sage
- 60 ml White Wine
- 4 tbsp Creme Fraiche
- 150 g Blue Cheese (crumbled)
- 100 g Baby Spinach
- Β½ tsp Salt
- ΒΌ tsp Pepper
Method
- Bring a pan of salted water to the boil and cook the pasta until al dente. Reserve a cup of pasta cooking water, drain and set aside.
- Meanwhile, heat the olive oil in a pan and cook the chopped garlic and dried sage for 2-3 minutes over a medium heat.
- Turn the heat up and add the white wine. Let it reduce by half.
- Turn the heat down to low. Add the creme fraiche and crumbled blue cheese and stir with a wooden spoon until the cheese has melted into the sauce.
- Stir in the baby spinach and salt and pepper taste. Keep mixing until the spinach has wilted.
- Toss with the cooked pasta and enough pasta cooking water to make a glossy sauce. Serve with bread and salad.