Blue Cheese Pasta with Spinach and Walnuts Recipe
This Blue Cheese Pasta with Spinach and Walnuts is a creamy, flavorful dish perfect for quick meals. Ready in just 15 minutes, it features a luscious blue cheese and creme fraiche sauce balanced with fresh spinach and crunchy toasted walnuts for texture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: European
- Diet: Vegetarian
Ingredients
Pasta and Nuts
- 250 g (8.8 oz) pasta
- 30 g (1 ounce) walnuts, toasted, plus more for serving
Sauce
- 20 g (1 tbsp) butter
- 1 medium shallot
- 200 ml (1 cup) creme fraiche
- 100 g (3.5 oz) baby spinach
- 80 g (3 oz) blue cheese
- 30 g (1 ounce) parmesan, grated
- Freshly ground black pepper
Instructions
- Cook Pasta: Bring a large pot of water to a boil, generously salt it, and cook the pasta according to package instructions. Reserve a cup of the pasta cooking water before draining the pasta.
- Sauté Shallot: Melt the butter in a large pan over medium heat. Add the finely chopped shallot and cook for 1-2 minutes, until it softens and becomes fragrant.
- Make Sauce Base: Add the creme fraiche to the pan and cook for about 2 minutes until it bubbles, stirring often to prevent sticking.
- Add Spinach: Stir in a bit of the reserved pasta water to loosen the sauce, then add the baby spinach. Cook for about 1 minute until the spinach wilts slightly.
- Incorporate Blue Cheese: Add the blue cheese to the pan and stir well to combine as the cheese melts into the sauce.
- Toss Pasta in Sauce: Once the sauce is bubbling, add the cooked pasta back into the pan. Toss well to coat the pasta evenly with the sauce.
- Finish and Serve: Stir in the grated parmesan and toasted walnuts. Season with freshly ground black pepper to taste, and serve immediately, garnished with extra walnuts if desired.
Notes
- Reserve pasta water to adjust sauce consistency as needed for a creamy texture.
- Use toasted walnuts to add crunch and enhance flavor; toast them lightly in a dry pan until fragrant.
- Blue cheese can be substituted with Roquefort or Gorgonzola for a similar tangy flavor.
- Serve immediately to enjoy the sauce at its best creaminess.
- Can be paired with a simple green salad or crusty bread for a full meal.
