Goat's Cheese and Spinach Penne Pasta

Dollop on this creamy goat's cheese and spinach sauce for guaranteed feel good food.


150g soft goats cheese

100g baby spinach, roughly chopped

4 spring onions, sliced thinly

150ml veg stock

Salt and pepper to taste

1 x pack of Genius Protein Punch Penne


  • 5 mins prep, 15 mins cooking
  • 2
  1. Bring a large pan of water to the boil, add a pinch of salt and cook the pasta for 5 minutes. 

  2. Drain pasta and keep to one side whilst you heat the stock, spring onion and goats cheese in the pan you just used for the pasta. 

  3. Once the goats cheese has melted into the stock and the mixture is hot, throw the pasta back in and simmer for a minute or so. 

  4. Stir in the spinach, season with a little salt and black pepper. Eat straight away.