* 270 g mafalde pasta (~ 9 1/2 oz) * 200 g (~ 7 oz) frozen spinach * 3 cloves garlic, finely chopped * 125 g (~ 4 1/2 oz) soft goat cheese * 2 Tablespoons finely chopped parmesan cheese (use a vegetarian version) * 1 Tablespoon pesto * 1/2 teaspoon black pepper * 2 Tablespoons pine nuts
# Instructions
* Add the mafalde pasta to a pan of boiling water, and boil until cooked to your liking (approximately 12 minutes). * While the pasta is cooking, add the frozen spinach and the chopped garlic to a large frying pan, along with a few tablespoons of water. Cook over a medium heat for about 5 minutes, until the spinach has fully defrosted and most of the excess water has evaporated. * Add the soft goat cheese, finely grated parmesan, pesto, and plenty of black pepper to the spinach. Cook over a medium-low heat for a few minutes, until the cheese has melted, and the ingredients have combined to give a smooth, glossy sauce. If the sauce seems too thick, you can loosen it up by adding a spoonful or two of the pasta cooking water. * Toast the pine nuts by adding them to a dry frying pan, and cooking over a medium heat for a few minutes, until golden brown. Once they begin to brown, they can turn quickly, so keep an eye on them to prevent burning. Stir them regularly to encourage even browning. * When the pasta is ready, drain the water away, and add the pasta to the sauce, along with the toasted pine nuts. Best served immediately.
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# Full recipe, including more information and step-by-step photos, is here: [https://www.easycheesyvegetarian.com/mafalde-pasta-spinach-goat-cheese/](https://www.easycheesyvegetarian.com/mafalde-pasta-spinach-goat-cheese/)
* 270 g mafalde pasta (~ 9 1/2 oz)
* 200 g (~ 7 oz) frozen spinach
* 3 cloves garlic, finely chopped
* 125 g (~ 4 1/2 oz) soft goat cheese
* 2 Tablespoons finely chopped parmesan cheese (use a vegetarian version)
* 1 Tablespoon pesto
* 1/2 teaspoon black pepper
* 2 Tablespoons pine nuts
# Instructions
* Add the mafalde pasta to a pan of boiling water, and boil until cooked to your liking (approximately 12 minutes).
* While the pasta is cooking, add the frozen spinach and the chopped garlic to a large frying pan, along with a few tablespoons of water. Cook over a medium heat for about 5 minutes, until the spinach has fully defrosted and most of the excess water has evaporated.
* Add the soft goat cheese, finely grated parmesan, pesto, and plenty of black pepper to the spinach. Cook over a medium-low heat for a few minutes, until the cheese has melted, and the ingredients have combined to give a smooth, glossy sauce. If the sauce seems too thick, you can loosen it up by adding a spoonful or two of the pasta cooking water.
* Toast the pine nuts by adding them to a dry frying pan, and cooking over a medium heat for a few minutes, until golden brown. Once they begin to brown, they can turn quickly, so keep an eye on them to prevent burning. Stir them regularly to encourage even browning.
* When the pasta is ready, drain the water away, and add the pasta to the sauce, along with the toasted pine nuts. Best served immediately.