Penne with goat’s cheese, spinach & tarragon sauce

Name: Penne with goat’s cheese, spinach & tarragon sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 150 g Essential Penne; 1 tbsp olive oil; 1 onion, finely chopped; 2 cloves garlic, crushed; 150 g tub Essential French Spreadable Goat’s Cheese; 100 ml semi skimmed milk; 5 sprig/s large sprigs tarragon, leaves only, roughly chopped; 100 g Essential Spinach, thick stalks removed

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

0 out of 5 stars(0) Rate this recipe

1 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

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

Method

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