Spinach, Walnut & Blue Cheese Penne

This recipe features in these meal plans: Easy Veggie.

Penne pasta in a creamy spinach, walnut, blue cheese and creme fraiche sauce.


  • 100g of walnuts pieces, coarsely chopped
  • 200g of spinach leaves
  • 150g of Saint Agur blue veined cheese or similar, crumbled
  • 300ml of creme fraiche
  • 150g of penne pasta quills
  • Serves: 4
  • Course: Main Course
  • Preparation time: 5 mins
  • Cooking time: 15 mins
  • Price per person: £1.57
  • Store cupboard: Typical
  • Calories per serving: 813
  • 5-a-day per serving: 0.6
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Spinach & Blue Cheese Penne photo

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  1. Cook the pasta according to the packet instructions.
  2. While the pasta is cooking, heat a frying pan and dry fry the walnuts for 1 minute, or until lightly toasted. Remove and set aside.
  3. Drain the pasta, reserving 4 tbsp water. Return the pasta and reserved cooking water to the pan and add the spinach. Cover and return to a low heat until the leaves begin to wilt. Thoroughly mix in the creme fraiche, blue cheese and walnuts, season to taste with salt and pepper and serve.

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