Spinach and Goat’s Cheese Penne

Charmaine Lu -

  • 200g penne pasta
  • 4 chopped spring onions
  • 1 crushed garlic clove
  • 180g soft goat’s cheese
  • 50g grated parmesan
  • 700ml veg stock
  • 100g chopped baby spinach leaves
  • Place all the ingredients (except the spinach and stock) in a large pan. Pour the stock into the pan with some seasoning, then bring to a simmer.
  • Cook the mixture for 15 mins, stirring regularly, or until the pasta is cooked al dente. Stir in the spinach and leave to wilt, then serve with cracked black pepper and lots of extra parmesan.
20 mins
4 serving