Gargano Pasta with Spinach and Blue Cheese Sauce
Delicious tagliatelle pasta coated in a creamy blue cheese and spinach sauce and ready in the time it takes to cook pasta - perfect for busy midweek evenings!
Servings 4 people
Calories 405kcal
Ingredients
- 250 g taglietelle (or any other pasta shape of your choosing)
- 1 tablespoon olive oil
- 2 cloves garlic sliced
- 150 ml crème fraiche (or double/heavy cream)
- 70 g blue cheese such as Stilton, Gorgonzola or Roquefort (increase the quantity to 140g / 5oz if you really love blue cheese!), crumbled (see note 1)
- Black pepper to taste
- 100 g baby spinach
- A handful of chopped walnuts for garnish (optional)
Instructions
- Cook the pasta for 10 minutes according to packet instructions/your own preferences. Drain retaining a little of the cooking water.
- Meanwhile put the olive oil and garlic in a medium sized pan and cook very gently for about 2 minutes until the garlic is softened but not brown. Do not allow the garlic to burn!
- Add the crème fraiche to the garlic pan and bring to a gentle bubble.
- Add the crumbled blue cheese and plenty of black pepper and stir to combine.
- When the blue cheese has melted add the spinach and drained pasta and stir everything together until the spinach has just wilted. Add a little of the pasta water to loosen the sauce and make it extra creamy.
- Serve just as it is... or with a scattering of chopped walnuts and a glass of crisp white wine!
Notes
- Please note, not all blue cheeses are vegetarian, so if you need this recipe to be vegetarian, do make sure you are using a vegetarian-friendly blue cheese.
- Not suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
Nutrition
Calories: 405kcal | Carbohydrates: 50g | Protein: 13g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 33mg | Sodium: 298mg | Potassium: 377mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2711IU | Vitamin C: 8mg | Calcium: 174mg | Iron: 2mg