Pasta With Spinach And Blue Cheese Food

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.

SPINACH AND BLUE CHEESE PASTA

Steps:

• Chop the shallots, garlic and olives.
• Cook the pasta.
• While heating water for the pasta, heat 3 tbsp of oil in a skillet and sauté the shallots and garlic circa 3 mins.
• Add the spinach and heat it slowly.
• Add the cream.
• Add salt and pepper to taste.
• Drain the pasta thoroughly and add pasta and olives to spinach mixture.
• Crumble the cheese over the pasta; stir.
• Drizzle rest of oil over pasta and add a generous amount of freshly ground pepper.

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.

CHEESY LEEK & SPINACH PASTA

Steps:

• Melt the butter with the oil in a large pan, tip in the leeks and splash in a little hot water. Cover and cook over a low heat, stirring occasionally, for about 10 minutes until no longer squeaky.
• While the leeks are cooking, boil the penne in salted water according to the packet instructions. Meanwhile, tip the crème fraîche, sundried tomatoes and mustard into the leeks, add three-quarters of the cheese and season well. Stir until the cheese melts. Take off the heat.
• Drain the pasta, reserving the cooking water. Tip the pasta into the sauce and stir, adding enough cooking water to make the sauce coat the pasta. Stir in the spinach, a big handful at a time, until it wilts, splashing in a little more water if needed. Toss in the remaining cheese and serve.

PENNE AND SPINACH PASTA BAKE WITH BLUE CHEESE

Steps:

• Bring a large pan of salted water to the boil.
• Add pasta and cook for 10-12 minutes, adding the spinach to the pan for the last 3 minutes of cooking time.
• Drain well then tip the pasta and spinach into a shallow baking dish along with the crumbled blue cheese,pinch of chili flakes if using and seasoning to taste.
• Put spoonfuls of the mascarpone cheese all over the top of the pasta.
• Sprinkle with the parmesan then grill for 5 minutes until the mascarpone melts and the top turns a golden brown.
• Serve with grilled tomatoes and a green salad.

PASTA WITH VEGETABLES AND BLUE CHEESE

Steps:

• Chop onion.
• Heat large nonstick pot until it is very hot. Reduce heat to medium-high, and add oil.
• Add onion, and cook until it begins to soften.
• Mince garlic, and add.
• Bring water to boil in covered pot for pasta.
• Using thin slicing blade of a food processor, slice carrots. Stir into onion and garlic along with thyme.
• Wash asparagus. Break off and discard tough, woody part of stalks. Add to onion and carrot pot.
• Wash, trim and slice mushrooms; wash and trim tomato, and cut into small chunks. Add mushrooms and tomatoes to vegetable pot; stir well, cover and continue cooking over medium-low heat.
• Cook pasta.
• Stir a little of the yogurt into the cornstarch to make a smooth paste. Stir the paste into the remaining yogurt, and mash in the blue cheese. When vegetables are tender, add in the yogurt mixture, and stir until the sauce is smooth and the blue cheese has melted. Season with salt and pepper.
• Drain the pasta, and top with sauce.