Penne with goat’s cheese, spinach & tarragon sauce

Penne with goat’s cheese, spinach & tarragon sauce

A tub of soft goat’s cheese makes an easy, economical and instant sauce for pasta. Try with other ingredients too, like roasted vegetables, tomatoes and Mediterranean herbs

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  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 150g Essential Penne
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 150g tub Essential French Spreadable Goat’s Cheese
  • 100ml semi skimmed milk
  • 5 sprig/s large sprigs tarragon, leaves only, roughly chopped
  • 100g Essential Spinach, thick stalks removed


  1. Bring a large saucepan of lightly salted water to the boil and cook the pasta for 12 minutes, until just tender

  2. Heat the oil in a separate saucepan and gently fry the onion for 5 minutes. Stir in the garlic and fry for a further minute. Tip in the goat’s cheese, milk, tarragon and a little black pepper, then heat through, stirring until smooth.

  3. Drain the pasta and return to the saucepan. Immediately stir in the spinach until it softens and wilts, stirring continuously. Add the sauce and stir until combined. Heat through briefly and serve.

Cook’s tip

You can freeze any tarragon you don’t use for another time. Pull it from the stalks, return it to the bag and freeze for up to 3 months. Use straight from frozen.


Typical values per serving when made using specific products in recipe


2,121kJ/ 505kcals



Saturated Fat












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