Easy, quick and delicious, this creamy spinach and stilton pasta is a great dish to make for family and friends.
- 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
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).
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.