Courgette & spinach in a creamy blue cheese sauce


  • 3-4 cloves garlic
  • 1 escallion shallot, chopped
  • 1 courgette, peeled into ribbons or thinly julienned
  • small bunch spinach, trimmed
  • a generous handful of hazelnuts, toasted
  • 3-4 heaped tbsps Greek yogurt or crème fraîche
  • ends of your favourite blue cheese, e.g stilton
  • 1-2 tbsps butter
  • good glug of olive oil
  • salt & pepper
  • small handful of mixed seeds (optional)


Fry the garlic & shallot in the butter & oil for a few minutes; add courgette fry another 1-2 minutes. Add spinach. Fry for a further minute. Add hazelnuts. Stir through.

Add yogurt or crème & cheese ends. Stir well until heated through. Turn heat low, cover for 2 minutes.

Serve with your favourite string pasta like angel hair, spaghettini, fedelini…

Leave a Reply

Your email address will not be published. Required fields are marked *