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!
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.