This pasta combines wilted spinach and soft goat's cheese to create a creamy and rich dish. Garnish with some extra parmesan, and enjoy as a super simple midweek meal
Ingreadient
- 200g elicoidali or penne
- 4 spring onions, chopped
- 1 clove garlic, crushed
- 150g soft goat's cheese
- 50g parmesan or vegetarian alternative, finely grated, plus extra to serve
- 700ml vegetable stock
- 100g spinach, chopped
Direction
- Starting with the pasta, put all the ingredients except the spinach and stock in a large pan. Pour over the veg stock and season well. Bring to a simmer and cook for 12-15 minutes, stirring now and again, until the pasta is just cooked. Stir in the spinach until it wilts and serve with extra parmesan.
