This creamy spinach and blue cheese pasta is a fuss-free, flavour-packed recipe that’s ready in under 30 minutes.
Fresh spinach combines with the bold, creamy tang of blue cheese to create a rich sauce that clings perfectly to your favourite pasta shapes.
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This easy blue cheese spinach pasta is ideal for busy evenings when you want something comforting and satisfying with minimal effort.
Love vegetarian pasta recipes? You'll also like my creamy boursin pasta and creamy sweet potato pasta.
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✔️ Why you'll love this recipe!
- Quick and convenient – Ready in under 30 minutes, ideal for busy weeknights with minimal prep and effort.
- Packed with flavour – The rich, tangy blue cheese and fresh spinach create a bold, satisfying sauce.
- Perfect comfort food – Creamy, warm, and indulgent while still getting some greens in – the ultimate cosy meal.
🛒 Ingredient notes
Pasta – I used spaghetti, but any pasta shape such as penne, fusilli, or tagliatelle works well.
Fresh spinach – Baby spinach leaves are ideal for a tender texture and vibrant colour.
Blue cheese – Stilton is a great choice, but feel free to use any blue cheese you have on hand (such as Gorgonzola or Roquefort).
Olive oil – A light, mild olive oil for gently sautéing the aromatics.
Garlic – 4 cloves, peeled and finely chopped.
Dried sage – 1 teaspoon; adds earthy depth that complements the richness of the cheese.
White wine – Adds brightness and depth to the sauce. Vermouth works well as a substitute, or you can omit it if preferred.
Crème fraîche – Brings creaminess and a subtle tang. You can also use double cream with a squeeze of lemon juice as an alternative.
Salt and black pepper – To season to taste.
🔪 How to make spinach and blue cheese spaghetti
- Step One: Heat the olive oil in a pan and fry the garlic and sage on a medium heat for 2-3 minutes. Meanwhile cook the pasta in salted boiling water until al dente. Reserve a cup of pasta cooking water, drain and set aside.
- Step Two: Turn the heat up and add the white wine. Allow to reduce by half.
- Step Three: Add the blue cheese and creme fraiche and stir over a low medium heat until melted.
- Step Four: Add the salt, pepper, and baby spinach and heat until wilted.
- Step Five: Add the cooked pasta and mix in to the sauce.
- Step Six: Loosen with some of the reserved pasta water if needed and serve!
Top Tips
- Use room temperature cheese – Let the blue cheese sit out for a bit before cooking so it melts more smoothly into the sauce.
- Don’t overcook the spinach – Add it at the end and stir through just until wilted to keep its colour and texture.
- Reserve pasta water – A splash of starchy cooking water helps loosen the sauce and make it cling beautifully to the pasta.
- Taste and adjust seasoning – Blue cheese is salty, so season at the end to avoid overdoing it.
🍴 Serving suggestions
This creamy spinach and blue cheese pasta pairs wonderfully with something warm and crusty on the side. A few slices of freshly baked focaccia or buttery garlic bread are perfect for mopping up any leftover sauce on your plate.
To balance out the richness, serve your pasta alongside a crisp green rocket salad.
📖 Variations
- Toasted walnuts or pine nuts on top add a lovely contrast to the creamy sauce.
- Stir through crispy pancetta, bacon, or shredded roast chicken for extra protein.
- Use rocket (arugula) or kale instead for a peppery or heartier green.
- Sauté sliced mushrooms with the garlic for an earthy, umami boost.
🥡 Storage
Store – Allow the pasta to cool completely, then transfer it to an airtight container. Store in the fridge for up to 3 days.
Reheating – Reheat gently in a pan over low heat with a splash of water, milk, or cream to loosen the sauce. Avoid high heat, as it may cause the cheese to split.
Freezing – This dish is best enjoyed fresh, as the creamy sauce can separate when frozen and reheated. However, if needed, you can freeze it in a sealed container for up to 1 month. Defrost fully in the fridge before reheating gently on the hob.
❓ Frequently asked questions
Yes, you can! Just be sure to thaw and squeeze out any excess moisture before adding it to the sauce to avoid watering it down.
Stilton is a classic choice, but Gorgonzola, Roquefort, or Danish Blue all work well—choose one based on how strong or mild you like the flavour.
If you prefer a richer sauce, add a bit more crème fraîche or stir in a knob of butter. To thicken slightly, simmer the sauce for an extra few minutes before adding the pasta.
😋 More easy pasta recipes
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Recipe
Spinach and Blue Cheese Pasta
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Ingredients
- 350 g Spaghetti or pasta shape of your choice
- 1 tablespoon Olive Oil
- 4 Garlic Cloves peeled and finely chopped
- 1 teaspoon Dried Sage
- 60 ml White Wine
- 4 tablespoon Creme Fraiche
- 150 g Blue Cheese crumbled
- 100 g Baby Spinach
- ½ teaspoon Salt
- ¼ teaspoon Pepper
Instructions
- Bring a pan of salted water to the boil and cook the pasta until al dente. Reserve a cup of pasta cooking water, drain and set aside.350 g Spaghetti
- Meanwhile, heat the olive oil in a pan and cook the chopped garlic and dried sage for 2-3 minutes over a medium heat.1 tablespoon Olive Oil, 4 Garlic Cloves, 1 teaspoon Dried Sage
- Turn the heat up and add the white wine. Let it reduce by half.60 ml White Wine
- Turn the heat down to low. Add the creme fraiche and crumbled blue cheese and stir with a wooden spoon until the cheese has melted into the sauce.4 tablespoon Creme Fraiche, 150 g Blue Cheese
- Stir in the baby spinach and salt and pepper taste. Keep mixing until the spinach has wilted.100 g Baby Spinach, ½ teaspoon Salt, ¼ teaspoon Pepper
- Toss with the cooked pasta and enough pasta cooking water to make a glossy sauce. Serve with bread and salad.
Notes
-
- Use room temperature cheese – Let the blue cheese sit out for a bit before cooking so it melts more smoothly into the sauce.
-
- Don’t overcook the spinach – Add it at the end and stir through just until wilted to keep its colour and texture.
-
- Reserve pasta water – A splash of starchy cooking water helps loosen the sauce and make it cling beautifully to the pasta.
-
- Taste and adjust seasoning – Blue cheese is salty, so season at the end to avoid overdoing it.
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