Creamy cheese ends and wilted salad pasta

They might not be fresh enough to be the hero of a salad, but slightly wilted greens are perfect to toss through pasta to add nutrition and bulk, while any leftover blue cheese would add extra bite.

  • 5 mins preparation
  • 12 mins cooking
  • Serves 4
  • Print


Creamy cheese ends and wilted salad pasta
  • 375 gram penne pasta
  • 2 tablespoon olive oil
  • 5 cup leftover mixed salad leaves
  • 1/2 cup vegetable stock
  • 1/2 cup pieces gruyere cheese
  • 1/2 cup grated parmesan
  • 1/2 cup pieces cheddar cheese
  • 1/3 cup pine nuts, toasted
  • 4 eggs, poached (see tip)


Creamy cheese ends and wilted salad pasta
  • 1
    In a large saucepan of salted boiling water, cook pasta following packet instructions. Drain, return to pan.
  • 2
    Meanwhile, in a second large saucepan, heat half oil on high. Saute 4 cups of the salad leaves for 30-40 seconds until just wilted.
  • 3
    Add stock, bring to a simmer. Remove from heat and use a stick mixer to process until smooth.
  • 4
    Toss sauce through pasta with cheeses. Stir on low until cheese has melted.
  • 5
    Lightly mix in remaining lettuce and pine nuts. Season. Serve topped with poached eggs and drizzled with remaining oil. Accompany with salad if liked.


Poached eggs in a medium pan of simmering water with a splash of vinegar for 2-4 minutes. Remove with a slotted spoon.

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