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Spinach and blue cheese pasta sauce.
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Spinach and Blue Cheese Pasta

Enjoy a creamy spinach and blue cheese pasta that's perfect for weeknight dinners. This simple, flavour-packed recipe combines fresh spinach, tangy blue cheese, and pasta for a comforting, quick meal in under 30 minutes.
Course Pasta
Cuisine British, Italian
Prep Time 5 minutes
Cook Time 17 minutes
Total Time 22 minutes
Servings 3
Calories 715kcal
Author Beth Sachs

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Ingredients

Metric - US Customary
  • 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

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.
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.
 
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Nutrition Facts
Spinach and Blue Cheese Pasta
Amount per Serving
Calories
715
% Daily Value*
Fat
 
24
g
37
%
Saturated Fat
 
12
g
75
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
8
g
Cholesterol
 
38
mg
13
%
Sodium
 
1023
mg
44
%
Potassium
 
607
mg
17
%
Carbohydrates
 
92
g
31
%
Fiber
 
5
g
21
%
Sugar
 
4
g
4
%
Protein
 
28
g
56
%
Vitamin A
 
3510
IU
70
%
Vitamin C
 
11
mg
13
%
Calcium
 
332
mg
33
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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