Stilton and spinach pasta
- 350g(12oz) penne pasta, or other shapes, such as spirals or garganelli
- 2tbsp light olive oil
- 1 onion, peeled and cut into thin wedges
- 200ml carton crème fraîche
- 1 level tbsp wholegrain mustard
- 175g (6oz) Stilton, crumbled
- Salt and freshly ground black pepper
- 200g bag of baby spinach
Woman's Weekly cookery editor Sue McMahon says: Baby spinach is delicious eaten raw or cooked, it's best steamed, or wilted into recipes, in order to preserve its vitamins. As spinach cooks, it decreases in volume, so what may seem like a lot at the start of a recipe will reduce down.
- Bring a large pan of water to the boil and add the pasta. Cook for 10-12 mins, or as directed on the packet.
- Meanwhile, to make the sauce: Heat the olive oil in a saucepan and add the onion. Cook over a medium heat for 5-7 mins, stirring occasionally, until onion starts to turn pale golden. Stir in the crème fraîche and mustard and 125g (4oz) Stilton. Heat until the Stilton melts.
- Drain the pasta well and then add it to the sauce and mix well. Season. Add the spinach to the pan and continue to cook until the spinach wilts.
- Transfer the pasta to warm serving dishes and scatter the remaining Stilton cheese on top and serve immediately. (Not suitable for freezing).
Feature: Sue McMahon. Photos: Simon Pask. Props stylist: Sue Radcliffe
Nutritional information per portion
- Calories 749(kcal)
- Fat 43.0g
- Saturates 25.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.