Gargano Pasta with Spinach and Blue Cheese Sauce
User Reviews
5
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Cook Time
10 mins
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Total Time
10 mins
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Servings
4 people
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Calories
405 kcal
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Course
Main Course
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Cuisine
Italian
Gargano Pasta with Spinach and Blue Cheese Sauce
Description
This pasta involves cooking tagliatelle or preferred shapes until just tender. Garlic is gently softened in olive oil without browning to preserve a mellow aroma. The sauce is created by adding crème fraîche and warming it to a gentle bubble before stirring in crumbled blue cheese that melts to form a rich, tangy base. Black pepper introduces a mild pungency that complements the cheese.
The fresh baby spinach is stirred in last with the drained pasta, wilting briefly to brighten the dish with its tender leaves. Using pasta cooking water loosens the sauce for even coating and a creamy texture. Serving suggestions include sprinkling chopped walnuts for crunch and pairing with a crisp white wine to contrast the richness.
Notes mention that some blue cheeses might not be vegetarian, so choosing an appropriate variety is important for dietary preferences. The dish is not suitable for freezing and nutritional estimates are approximate.
Ingredients
- 250 g tagliatelle or any other pasta shape of your choosing
- 1 tablespoon olive oil
- 2 cloves garlic sliced
- 150 ml crème fraîche (or double/heavy cream)
- 70 g blue cheese such as Stilton, Gorgonzola or Roquefort (increase the quantity to 140g / 5oz if you really love blue cheese!), crumbled (see note 1)
- black pepper to taste
- 100 g baby spinach
- walnuts optional, chopped, handful, for garnish
Instructions
- Cook the pasta for 10 minutes according to packet instructions/your own preferences. Drain retaining a little of the cooking water.
- Meanwhile put the olive oil and garlic in a medium sized pan and cook very gently for about 2 minutes until the garlic is softened but not brown. Do not allow the garlic to burn!
- Add the crème fraiche to the garlic pan and bring to a gentle bubble.
- Add the crumbled blue cheese and plenty of black pepper and stir to combine.
- When the blue cheese has melted add the spinach and drained pasta and stir everything together until the spinach has just wilted. Add a little of the pasta water to loosen the sauce and make it extra creamy.
- Serve just as it is... or with a scattering of chopped walnuts and a glass of crisp white wine!
Notes
- Choose a vegetarian-friendly blue cheese if you require a vegetarian version of this dish.
- This pasta does not freeze well; best enjoyed fresh or refrigerated briefly.
- Adding pasta cooking water while combining ensures a smooth, creamy sauce consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Calories | 405kcal | 20% |
| Carbohydrates | 50g | 17% |
| Protein | 13g | 26% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 33mg | 11% |
| Sodium | 298mg | 12% |
| Potassium | 377mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 2711IU | 54% |
| Vitamin C | 8mg | 9% |
| Calcium | 174mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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