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Quinoa Pasta with Spinach and Cheese – Ina fridays


  • 15¾ oz 450g quinoa pasta (or any other pasta)
  • 1 tsp Roasted Garlic Herb butter from epicurean or use some garlic and butter
  • 2 tbs pecorino grated
  • 1 oz cream cheese
  • freshly ground black pepper
  • 6 oz fresh baby spinach leaves
  • 2 tbsp freshly grated Parmesan


  1. Bring a large pot of salted water to boil. Add the pasta and cook until it is tender but still firm to the bite, stirring occasionally, about 8 minutes.
  2. Add the goat cheese, cream cheese,garlic butter, some pepper and half of the spinach leaves. Blend until the mixture is smooth and creamy; set aside.
  3. Place the remaining spinach leaves in a large bowl. Drain the pasta. Spoon the pasta atop the spinach leaves in the bowl.
  4. Scrape the cheese and spinach mixture over the pasta mixture and toss to coat. Season the pasta, to taste, with salt and pepper.
  5. Add in the grated pecorino and serve.