Spelt pasta with goat cheese and spinach

Spelt pasta with goat cheese and spinach

17 ratings

Antoine, Photographer


„I love the creaminess of this pasta! And it’s quick and really straight forward – perfect for a weeknight dinner.“

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
300 g
penne (spelt or whole wheat)
200 g
goat cheese (soft)
375 g
baby spinach
30 g
pine nuts
1 clove
garlic
1 tbsp
olive oil
175 g
crème fraîche
25 g
Parmesan
salt
pepper
Metric
Imperial
  • 300 g penne (spelt or whole wheat)
  • 200 g goat cheese (soft)
  • 375 g baby spinach
  • 30 g pine nuts
  • 1 clove garlic
  • 1 tbsp olive oil
  • 175 g crème fraîche
  • 25 g Parmesan
  • salt
  • pepper

Utensils

  • large frying pot
  • sieve
  • colander
  • small frying pan
  • cooking spoon
  • cutting board
  • knife
  • large pot

Enjoy with

Beaujolais, Fleurie
An elegant red wine with delicate aromas of rose and violet. Best to be enjoyed slightly cooled.

Nutrition per serving

Cal
396
Protein
18g
Fat
25g
Carb
26g

Step 1/4

Wash baby spinach and dry. Roughly chop pine nuts. Peel garlic and finely slice. Toast pine nuts in a dry pan over medium heat and set aside. Cook penne according to package instructions, approx. 13 – 14 min.
  • 375 baby spinach
  • 30 pine nuts
  • 1 clove garlic
  • 300 penne
  • colander
  • small frying pan
  • cooking spoon
  • cutting board
  • knife
  • large pot

Wash baby spinach and dry. Roughly chop pine nuts. Peel garlic and finely slice. Toast pine nuts in a dry pan over medium heat and set aside. Cook penne according to package instructions, approx. 13 – 14 min.

Step 2/4

In the meantime, heat a large frying pan over medium heat and allow the spinach to wilt in portions. Place the cooked spinach in a sieve and squeeze it lightly, then chop coarsely.
  • large frying pan
  • sieve

In the meantime, heat a large frying pan over medium heat and allow the spinach to wilt in portions. Place the cooked spinach in a sieve and squeeze it lightly, then chop coarsely.

Step 3/4

Drain penne and reserve some of the cooking water. Heat olive oil over medium heat in frying pan and sauté garlic. Reduce heat to low, add crème fraîche and some of the goat cheese and stir until the mixture is well mixed.
  • 1 tbsp olive oil
  • 175 crème fraîche
  • 150 goat cheese (soft)
  • colander
  • cooking spoon

Drain penne and reserve some of the cooking water. Heat olive oil over medium heat in frying pan and sauté garlic. Reduce heat to low, add crème fraîche and some of the goat cheese and stir until the mixture is well mixed.

Step 4/4

Add spinach and penne to the frying pan and stir. Add a few tablespoons of the reserved pasta water for desired consistency. Season with salt and pepper and serve with toasted pine nuts, more crumbled goat cheese, and Parmesan. Enjoy!
  • 50 goat cheese (soft)
  • 25 Parmesan
  • salt
  • pepper

Add spinach and penne to the frying pan and stir. Add a few tablespoons of the reserved pasta water for desired consistency. Season with salt and pepper and serve with toasted pine nuts, more crumbled goat cheese, and Parmesan. Enjoy!