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Pasta with spinach and roquefort

It's good to know a few quick and easy recipes for busy days. Many pasta dishes can be done within just 15 minutes, so I have a collection of super easy and nutritious recipes! One of them is this pasta with spinach and Roquefort. You can use any other type of blue cheese - Gorgonzola or Dolcelatte work just as well. Also, use any pasta you have in your cupboard - I used gluten-free, brown rice penne for this one, making the dish even quicker, as this pasta takes only 6 minutes to cook!
Print Recipe
Prep Time 2 minutes
Cook Time 12 minutes
Resting Time 4 hours
Total Time 15 minutes
Cuisine: French
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g pasta
  • 1 shallot onion chopped
  • 250 g baby spinach
  • 1 Tbsp almond flakes or blanched almonds
  • 1 Tbsp sour cream or Greek yogurt
  • ½ tsp dried chilli flakes
  • 50 g Roquefort cheese

Method
 

  1. Cook the pasta following the instructions on the packaging.
  2. Meanwhile, dry-fry the almonds (without oil) until golden, then transfer to a plate.
  3. Heat a little oil in the pan, cook the onion until soft.
  4. Pour boiling water over spinach. Drain and squeeze out the water through the sieve with the bottom of a spoon, then chop it up.
  5. Drain the pasta.
  6. Add the spinach to the onion, add the chilli and Greek yogurt, and heat through.
  7. Stir in the pasta and crumble the cheese over. Taste and season with salt and pepper to taste.
  8. Stir through a few times, then serve with the almonds scattered on top.