Pasta with spinach and roquefort

Pasta with spinach and roquefort

  • Minutes: 30
  • Servings: 4


  • 400 g tagliatelle
  • Salt
  • 250 g baby spinach
  • 1 onion
  • 1 clove of garlic
  • 1 tablespoon olive oil
  • 200 ml vegetable broth
  • 50 g Roquefort
  • Pepper


  1. Cook pasta in boiling salted water until al dente, according to the package instructions. Then pour and drain.
  2. While the pasta is cooking, wash, clean and slice the spinach. Peel the onion and garlic, finely chop.
  3. Heat oil in a pan and fry garlic and onion in medium heat. Add vegetable broth, add Roquefort, and simmer gently over a low heat for 5 minutes, stirring occasionally. Season with salt and pepper.
  4. Spread the drained pasta on plates, sprinkle with spinach and spread the sauce over it.