The rain is back - last few days in Ireland are wet and gloomy. And when it's cold outside your body craves for energy and food high in carbohydrates. Who doesn't like to indulge in carbs? There is nothing like classic pasta with rich vegetable-cheese sauce.
I tried this wonderful casserole for the very first time few years ago in my friend's house. I borrowed the recipe and I had been doing it since than. Spinach together with garlic have great strong flavour. Blue cheese contributes amazing taste too, its perfect marriage for pasta and spinach. Don't forget to add some fresh ground nutmeg at the end. Serve with light tomato salad and white wine! P.S If you happen to be in some other part of the planet in a warmer climate, we envy you the sun, keep warm!
for 5-6 portions:
- 750g frozen spinach
- 500g pasta
- 2 garlic cloves
- 200g natural yoghurt
- 200g grated cheese
- 150g blue cheese
- 150g grated Parmesan cheese
- 2 tbs olive oil
- salt, pepper, freshly ground nutmeg
Set large pot of salted water (add tbs olive oil) to boil, add pasta and cook 8-10 minutes, or according to instructions, stirring occasionally. Finally, pour cold water and leave to drain, add a tablespoon of olive oil and half the grated parmesan. Heat the garlic and oil in a small saucepan over medium heat, set aside. Put spinach in a pan over low heat and cover for 25-30 minutes, stir occasionally until it has creamy consistency. Finally, add the yoghurt and grated cheese. Season with salt, pepper and nutmeg. Cut blue cheese into cubes.
In an ovenproof dish mix pasta with spinach and blue cheese. Even out the surface, sprinkle top of the dish with remaining parmesan. Put in the oven for 20 minutes at 175 ° C. Season with ground nutmeg and black pepper. Serve immediately.