A simple supper: blue cheese and spinach pasta.
A quick and easy but devilishly indulgent meal. This dish is perfect for when you want to invite friends for a casual lunch/dinner but have little time to prepare.
1 pack of spaghetti/linguine/tagliatelle
250ml of cream
125ml white wine (or a little more… 😉 !)
4 small shallots, chopped
3 cloves of garlic, chopped
Juice of 1/2 a lemon
75g blue cheese
200g baby spinach
Crusty white bread or even perhaps a nice walnut bread
Saute the garlic and shallots in a little olive oil until soft. Deglaze the pan with the white wine and reduce slightly. Add the cream, blue cheese and lemon juice and stir until the cheese has melted. Add the spinach to wilt. Season with lots of black pepper, the cheese and pasta will probably provide enough salt.
Meanwhile, cook your pasta. Salt and bring to boil, a large pan of water. Add your pasta of choice and cook for 7 minutes until al dente (thanks to Ffion Atkins for this tip, I now can’t stop eating plain spaghetti cooked this way 😉 !)
Combine the pasta and sauce so that the pasta is lightly dressed (this is key, don’t over sauce – it becomes too much, despite what Hazel says, you can have too much blue cheese…although I constantly have to reaffirm this in my head!)
Place each portion into a bowl, sprinkle with parmesan and top with a handful of salad and a generous squirt of balsamic glaze. If you have any, some chunks of nice bread to mop up any left over sauce wouldn’t go unappreciated 🙂
Perfect with a nice white wine, in the spirit of quick and easy, I served with one of our store cupboard standard bottles of Buitenblanc.
Dietary note: Vegetarian friendly, obviously not vegan, but then without blue cheese I’m not sure that life would be worth living so there’s not much to be done about that! The strength of the sauce would be perfect to liven up some gluten-free pasta but could also be thickened by reduction and used towards a delicious potato bake.