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Ingredients
Method
- 200g penne
- 4 chopped spring onions
- 1 crushed garlic clove
- 200g soft goat’s cheese
- 50g grated parmesan
- 700ml hot veg stock
- 100g chopped baby spinach leaves
- Place all the ingredients, except the stock and spinach, in a large saucepan. Pour over the veg stock and season liberally.
- Bring the mixture to the boil and cook for 15 mins, stirring regularly, until the pasta is al dente. Stir in the spinach to wilt, then serve with extra parmesan on top. So simple, so delicious!
20 mins
2 serving
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