Pasta With Blue Cheese And Spinach Recipes

PASTA WITH BLUE CHEESE SPINACH SAUCE

Steps:

• Cook pasta in salted water according to package directions. About one minute before it is done, scoop out a cup of the pasta water. About 30 seconds before it's done, add the spinach and stir until the spinach is just wilted. Drain.
• Return pasta and spinach to the pot and add the butter and cheese. Toss with tongs until butter and cheese is melted and everything is mixed together.
• Drizzle in just enough pasta water to make a light sauce. Taste and season with salt and pepper as needed.
• Serve at once on warmed plates, adding some blue cheese crumbles to the plates belonging to true blue blue cheese lovers!

PASTA WITH SPINACH AND BLUE CHEESE

Steps:

• Set large pot of water to boil, and add salt. Remove largest, thickest stems from spinach; roughly chop leaves and remaining stems. Wash thoroughly.
• When water comes to boil, add pasta and cook, stirring occasionally, until nearly tender. When just about done, add spinach. Stir. As soon as spinach wilts completely -- less than 30 seconds -- drain quickly.
• Immediately return pasta and spinach to pot, with butter and cheese, over low heat. Cook, stirring occasionally, until cheese and butter melt, all water is absorbed, and pasta is tender. Add salt and pepper to taste and serve immediately.

BLUE CHEESE PASTA

Steps:

• Boil the pasta according to pack instructions. In a saucepan, melt the butter, then gently fry the onion until golden. Add the garlic and sage, fry for a further 2 mins, then remove the pan from the heat. Drain the pasta and reserve some cooking water. Stir through the buttery onions, stilton and 2 tbsp cooking water, then sprinkle with the toasted walnuts to serve.

GORGONZOLA PASTA WITH SPINACH AND WALNUTS

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
• Meanwhile, toast the walnuts in a large skillet over medium heat, shaking the pan occasionally, until golden brown, 3 to 5 minutes. Remove the walnuts to a cutting board (reserve the skillet) and let cool slightly, then very finely chop.
• In the last 2 minutes of cooking the pasta, add the butter to the skillet and melt over medium heat. Add the spinach, cover and cook until wilted, 1 to 2 minutes. Add the cooked pasta, gorgonzola, Parmesan, 1/2 teaspoon each salt and pepper and 1/2 cup of the reserved cooking water to the skillet. Toss until the cheese is melted and the pasta is evenly coated in the sauce. Add more pasta water as needed; season with salt.
• Divide the pasta among shallow bowls and top with the walnuts. Drizzle any remaining sauce in the skillet on top.

BLUE CHEESE PASTA WITH SPINACH

Steps:

• Cook the pasta until al dente in a pot of salted boiling water. Drain and set aside.
• In a saucepan, sauté the shallot and garlic in olive oil. Add salt and pepper. Deglaze with white wine and lemon juice. Allow to reduce almost entirely.
• Add the cream and the Canadian Blue cheese. Mix. Add the tomatoes. Allow to reduce halfway.
• Add the pasta and continue cooking long enough to reheat. Adjust the seasoning, if necessary.
• Arrange the spinach on four plates and distribute the pasta.
• Garnish with prosciutto and pepper. Serve immediately.

BLUE CHEESE AND CHILLI PASTA WITH WILTED SPINACH

Steps:

• Cook the pasta in boiling salted water until just tender.
• Add the spinach for the last 2 minutes of cooking time.
• Drain and tip back into the pot.
• Meanwhile, heat the oil in a large frying pan, add the onion and chilli and mushrooms if using, fry, stirring for 6-8 minutes until softened.
• Add the onion mixture and the chopped cheese to the pasta pot.
• Mix together, then heat gently for 1-2 minutes until the cheese has melted.
• Scatter over the pine nuts and serve immediately.

PENNE AND SPINACH PASTA BAKE WITH BLUE CHEESE

Steps:

• Bring a large pan of salted water to the boil.
• Add pasta and cook for 10-12 minutes, adding the spinach to the pan for the last 3 minutes of cooking time.
• Drain well then tip the pasta and spinach into a shallow baking dish along with the crumbled blue cheese,pinch of chili flakes if using and seasoning to taste.
• Put spoonfuls of the mascarpone cheese all over the top of the pasta.
• Sprinkle with the parmesan then grill for 5 minutes until the mascarpone melts and the top turns a golden brown.
• Serve with grilled tomatoes and a green salad.