Cooking doesn’t have to be complicated : just mix, match, and enjoy my easy-peasy spinach and Bleu d’Auvergne pasta dish!

A Cupboard Pasta Dish That Feels Like a Treat

This is what I call a cupboard pasta dish! The kind of meal that comes together effortlessly with whatever ingredients are on hand. A bit of spinach and Bleu d’Auvergne cheese, both patiently waiting to be used, a handful of pasta, a few walnuts, and ta-dah! A recipe was born. I do love when things work out like this, without much planning. Cooking can be challenging at times, but on the other hand, it can also be as easy as child’s play.

Why Bleu d’Auvergne is Perfect for This Dish

Bleu d’Auvergne is one of France’s most cherished blue cheeses, hailing from the Auvergne region in central France. Unlike some of its stronger blue counterparts, it has a creamy texture and a balanced, slightly tangy taste. This makes it an excellent choice for pasta, as it melts beautifully, coating every strand with its rich, indulgent taste.

Its origin dates back to the mid-19th century, specifically around the 1850s, when a local cheesemaker named Antoine Roussel experimented with introducing blue mold from rye bread into cheese curd. At first, the mold spread unevenly, but Roussel discovered that piercing the curd with needles allowed air to circulate, creating the distinctive blue veining that makes this cheese so special.

Originally made from the milk of Ferrandaire cows, Bleu d’Auvergne is now produced across several departments, including Cantal, Puy-de-Dôme, Haute-Loire, Aveyron, Corrèze, Lot, and Lozère. The process remains largely unchanged: pasteurized cow’s milk is mixed with Penicillium Roqueforti, left to drain naturally, and then pierced with needles to encourage that signature marbling.

The Joy of Cooking Without Overthinking

There is something so satisfying about putting together a meal without overthinking it. Some of the best dishes are born from necessity rather than intention. I often find that when I stop worrying about elaborate meal plans and instead focus on what’s in front of me, I create the most enjoyable dishes.

This spinach and Bleu d’Auvergne pasta is a perfect example. There was no meticulous grocery list or carefully measured ingredients, just what I had available. And yet, it turned out to be something quite special. Cooking like this feels natural, freeing, and, most importantly, delicious.

A Perfect Wine Pairing

Now, what is a good meal without a well-matched wine? For this dish, I recommend a white Lacryma Christi del Vesuvio from Campania.

The Origins of Lacryma Christi del Vesuvio

The wine is produced on the slopes of Mount Vesuvius, in the Campania region of Italy, and is part of the Vesuvio DOC denomination. The vineyards thrive in the area’s fertile volcanic soil, which imparts unique mineral qualities to the wine.

The name “Lacryma Christi” translates to “tears of Christ,” and several legends surround its origin. One myth suggests that Christ’s tears fell onto the land after Lucifer’s fall, giving rise to these extraordinary vines. Historically, winemaking in this region dates back to Greek colonization in the 5th century BC, making it one of Italy’s oldest wine-producing areas.

The Grape Varieties Behind the Wine

White Lacryma Christi is primarily made from Verdeca and Coda di Volpe grapes, with smaller amounts of Falanghina, Caprettone, and Greco di Tufo. These native grape varieties are particularly well-suited to the volcanic soil, giving the wine its crisp acidity and refreshing flavor.

Expect lively citrus notes, hints of green apple, and delicate floral aromas. This bright, mineral-driven character makes it an excellent companion to creamy dishes like my spinach and Bleu d’Auvergne pasta.

While specific production figures for white Lacryma Christi are limited, the Vesuvio DOC area spans around 180 hectares of vineyards, producing an estimated 100,000 cases annually.

Cooking Simply, Eating Well

Meals like this remind me why I love cooking. It does not have to be complicated to be satisfying. With just a few good ingredients, a bit of curiosity, and a sense of spontaneity, you can create something wonderful. So next time you find yourself staring at the fridge, wondering what to cook, remember: sometimes, the best meals are already waiting for you.

Bold, blue, and beautifully French

You may wish to discover or rediscover some recipes from the heart of France with this delicious bleu d’Auvergne cheese!

What about figs with bleu d’Auvergne or a pound cake, apple and bleu d’Auvergne salad ?

Do not forget to leave a comment and let me know how it turned out! And if you have any variation of this recipe that you would like to share, I would love to hear it. Be sure to check out my other easy-peasy recipes on the blog for more culinary inspiration!

Happy cooking and bonne dégustation!

Sixtine ;)

SPINACH AND BLEU D'AUVERGNE PASTA

Sixtine

Cooking doesn’t have to be complicated : just mix, match, and enjoy my easy-peasy spinach and Bleu d'Auvergne pasta dish!

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Course Main Course

Cuisine French

Servings 3 people

Ingredients

  

• 400 g pasta penne or your choice
• 200 g spinach fresh
• 100 g Bleu d’Auvergne cheese cut into pieces
• 50 g walnuts crushed
• 1 onion finely sliced
• 5 cl cooking water

Instructions

 

• Cook the pasta in a large volume of boiling salted water according to the package instructions.
• In a pan, heat some olive oil and sauté the onion until soft. Add the spinach and cook for 2 minutes, stirring.
• Remove from the heat.
• Meanwhile, in a little bowl,  mix in the cheese, the cooking water and spinach.
• Combine the spinach mixture with the drained pasta, sprinkle with crushed walnuts, and serve immediately.

Notes

Wine pairing : Lacryma Christi del  Vesuvio (white wine)  from Campania.