Pasta with Blue Cheese Spinach Sauce
This easy pasta with blue cheese spinach sauce combines tender pasta and fresh spinach in a rich, creamy blue cheese sauce for a delicious 30-minute meatless dinner.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 8 ounces short pasta (campanelle, ziti, penne, farfalle, etc)
- 8 ounces baby spinach (or regular spinach, stems removed and roughly chopped)
- 4 ounces blue cheese, plus extra for garnish if you like
- 4 tablespoons butter
- Salt and pepper to taste
Instructions
- Cook pasta in salted water according to package directions. About one minute before it is done, scoop out a cup of the pasta water. About 30 seconds before it’s done, add the spinach and stir until the spinach is just wilted. Drain.
- Return pasta and spinach to the pot and add the butter and cheese. Toss with tongs until butter and cheese is melted and everything is mixed together.
- Drizzle in just enough pasta water to make a light sauce. Taste and season with salt and pepper as needed.
- Serve at once on warmed plates, adding some blue cheese crumbles to the plates belonging to true blue blue cheese lovers!
Notes
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- 🍝 Short pasta: I used campanelle because all those ruffles are wonderful for catching the creamy sauce, but penne, ziti, farfalle or another short pasta will work perfectly.
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- 🌿 Baby spinach: Baby spinach is my favorite here because it’s tender and can go straight into the recipe with no chopping or stemming. If you use regular spinach, remove the tough stems and roughly chop the leaves.
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- 🧀 Blue cheese: Use whatever blue cheese you love best! Gorgonzola is a little milder and creamier, while Roquefort or Stilton will give you a stronger blue cheese flavor. And definitely save a little extra for sprinkling on top if you’re a serious blue cheese person.