This is another recipe, where the original was made with ricotta, sometimes though as I have already mentioned, it’s just not for us and this was one of those occasions, so I bought a cheap brand of cream cheese and used that instead and I also didn’t include the coriander, also not a fan of that soapy taste. My added extras to this recipe were the runner beans, asparagus and mushrooms. A perfectly simple but tasty, busy week night meal!
Green Veggies Pasta and Blue Cheese
I added extra green vegetables, runner beans, asparagus, and mushrooms which I sautéed with the scallions/spring onions
4-6 scallions100 grams mushrooms
400 grams spinach tagliatelle (or other mixed green vegetables, totalling 400 grams)
150 grams cream cheese
150 grams blue cheese
150 grams crème fraîche
1 tbsp coriander
coarse sea salt and pepper
few sprigs of corriander/cilantro (optional, I don't add it because we don't like it)
1. Trim the spring onions/scallions and finely chop them.
2. Cook the tagliatelle in a large pan of boiling salted water, until al dente. Whilst at the same time cooking the other veggies until al dente.
3. While the pasta and veggies are cooking, in a bowl mix together the cream cheese, blue cheese and the crème fraîche.
4. Drain the pasta thoroughly and turn into a heated serving dish. Immediately add the cheese mixture, spring onion/scallions and other veggies, toss to coat. Garnish with coriander sprigs (if you wish to).