Pasta with spinach and gorgonzola

This pasta with spinach and gorgonzola is an ideal dish for busy or lazy days - it’s ready in just 10 minutes! You can add some chopped walnuts and/or a pinch of nutmeg, if you like – I served it with dried chilli flakes. Here, to avoid gluten, I have made it with brown-rice penne - but you can use any pasta if you have no dietary concern.

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Prep Time 2

Cook Time 10

Resting Time 4

Total Time 10

Servings: 2 people

Cuisine: Italian

Calories: 1234

Ingredients Method

Ingredients

200 g pasta
2 large handfuls of baby spinach
75 g gorgonzola
4 Tbsp crème fraîche or double cream
Squeeze of lemon juice
Walnuts or chilli flakes optional

Method

Cook the pasta following the pack instructions. Add the spinach to the cooking water one minute before the end of the cooking time.
Mix the crème fraîche with the gorgonzola and ground pepper. Add a few drops of lemon juice.
Drain the pasta and spinach then return in a colander and quickly return to the pan. Add the cheese mixture and toss. Taste, adjust the seasoning and lemon juice.
Serve immediately.