Blue cheese and spinach pasta
Published: Tue, 23 Dec 2025
Serves: 4
This took me: 40 minutes
Adapted from: my friend Marek
Ingredients
- Blue cheese, diced (I usually use Shropshire blue) - 100 g
- Pancetta/bacon lardons - 250 g
- Spinach - 500 g
- Sour cream/creme fraiche/double cream - 150 g
- Garlic cloves, minced - 4
- Onion, diced - 1
- Fusilli (or your preferred pasta) or crepes (apparently this is really good with crepes) - 4 persons' worth
- Olive oil
- Salt
Steps
- Start by frying your pancetta lardons and diced onion on medium heat in separate frying pans with a little bit of olive oil.
- While the pancetta lardons and onion are frying, start boiling a pot of water with some salt. Once the water is boiling, boil the spinach for 3 minutes.
- Once the spinach has finished boiling, drain it and blend it in a blender to make a smooth paste.
- Once the onion has been lightly browned, remove it from the heat.
- Once the lardons are close to becoming crisp, add the onion and the garlic to the frying pan.
- Fry for a couple of minutes until you can smell the garlic.
- Mix the spinach paste and cream into the onions, lardons, and garlic.
- Once the spinach and cream has been thoroughly mixed, reduce the heat to low and add the blue cheese. Cook for 5 minutes to melt the cheese, mixing thoroughly throughout.
- Serve with pasta or crepes.