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Pasta with spinach and blue cheese
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150g essential Waitrose elicoidali (or penne) pasta
2 tsp essential Waitrose olive oil
1 shallot, finely sliced
250g essential Waitrose spinach
1 x ½ tsp chilli fl akes
1 tbsp essential Waitrose low-fat crème fraîche
60g essential Waitrose French blue cheese
1 tbsp toasted fl aked almonds
1. Cook the pasta according to pack instructions. Heat the oil in a large frying pan over a medium-low heat, add the shallot and fry for 5 minutes until softened.
2. Meanwhile, put the spinach in a colander and pour over just-boiled water to wilt; refresh in cold water, then squeeze out as much water as you can. Roughly chop, then stir into the pan with the shallot and heat through. Stir in the chilli flakes and crème fraîche, then add the cooked pasta.
3. Crumble in the blue cheese, warming through. Pile onto plates, sprinkle with the almonds and serve.
Typical values per serving:
This recipe was first published in October 2012.