Pasta with spinach and roquefort
- Minutes: 30
- Servings: 4
- 400 g tagliatelle
- 250 g baby spinach
- 1 onion
- 1 clove of garlic
- 1 tablespoon olive oil
- 200 ml vegetable broth
- 50 g Roquefort
- Cook pasta in boiling salted water until al dente, according to the package instructions. Then pour and drain.
- While the pasta is cooking, wash, clean and slice the spinach. Peel the onion and garlic, finely chop.
- 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.
- Spread the drained pasta on plates, sprinkle with spinach and spread the sauce over it.