Blue Cheese And Chilli Pasta With Wilted Spinach Recipes

WINTER SQUASH & BLUE CHEESE PASTA

Steps:

• In a 6-qt. stockpot, cook pasta according to package directions. Drain, reserving 1 cup pasta water; return pasta to pot. , Meanwhile, in a large saucepan, combine squash, 1 cup cheese, cream, sage, salt and pepper; cook and stir over medium heat 4-5 minutes or until heated through. Stir in spinach until wilted., Add squash mixture to pasta. Toss to combine, adding enough reserved pasta water to moisten. Top with walnuts and remaining cheese before serving.

BLUE CHEESE PASTA WITH SPINACH

Steps:

• Cook the pasta until al dente in a pot of salted boiling water. Drain and set aside.
• In a saucepan, sauté the shallot and garlic in olive oil. Add salt and pepper. Deglaze with white wine and lemon juice. Allow to reduce almost entirely.
• Add the cream and the Canadian Blue cheese. Mix. Add the tomatoes. Allow to reduce halfway.
• Add the pasta and continue cooking long enough to reheat. Adjust the seasoning, if necessary.
• Arrange the spinach on four plates and distribute the pasta.
• Garnish with prosciutto and pepper. Serve immediately.

BLUE CHEESE AND CHILLI PASTA WITH WILTED SPINACH

Steps:

• Cook the pasta in boiling salted water until just tender.
• Add the spinach for the last 2 minutes of cooking time.
• Drain and tip back into the pot.
• Meanwhile, heat the oil in a large frying pan, add the onion and chilli and mushrooms if using, fry, stirring for 6-8 minutes until softened.
• Add the onion mixture and the chopped cheese to the pasta pot.
• Mix together, then heat gently for 1-2 minutes until the cheese has melted.
• Scatter over the pine nuts and serve immediately.

BLUE CHEESE PASTA

Steps:

• Boil the pasta according to pack instructions. In a saucepan, melt the butter, then gently fry the onion until golden. Add the garlic and sage, fry for a further 2 mins, then remove the pan from the heat. Drain the pasta and reserve some cooking water. Stir through the buttery onions, stilton and 2 tbsp cooking water, then sprinkle with the toasted walnuts to serve.

PASTA WITH SPINACH AND BLUE CHEESE

Steps:

• Set large pot of water to boil, and add salt. Remove largest, thickest stems from spinach; roughly chop leaves and remaining stems. Wash thoroughly.
• When water comes to boil, add pasta and cook, stirring occasionally, until nearly tender. When just about done, add spinach. Stir. As soon as spinach wilts completely -- less than 30 seconds -- drain quickly.
• Immediately return pasta and spinach to pot, with butter and cheese, over low heat. Cook, stirring occasionally, until cheese and butter melt, all water is absorbed, and pasta is tender. Add salt and pepper to taste and serve immediately.

PASTA WITH CHILLI TOMATOES & SPINACH

Steps:

• Heat the oil in a non-stick frying pan and gently fry the onion, garlic and chilli flakes, stirring regularly, for 5 mins (add a little water if they begin to stick).
• Cook pasta following pack instructions. Add the tomatoes, wine and oregano to the frying pan and stir to combine. Bring to a gentle simmer and cook, stirring occasionally, for 10 mins.
• Shake the spinach into the pan and cook for 1-2 mins until wilted. Drain the pasta and tip into the pan with the sauce. Toss to combine, sprinkle with cheese and serve.

WILTED SPINACH WITH NUTMEG & GARLIC

Steps:

• Heat the oil in a large wok, add the garlic and stir-fry until it starts to soften. Add the spinach in big handfuls, putting more in the pan as it wilts.
• Grate in about an eighth of a nutmeg and mix well. Serve straight away.