350g gluten free penne pasta
1 tbsp vegetable oil
1 tbsp chopped chives
8 rashers smoked back bacon, chopped
200ml hot vegetable stock
150g pack gorgonzola, cubed
Cook the pasta following pack instructions. Meanwhile, heat the oil in a large frying pan, then add the bacon, cook for a further 5 mins, then pour in the hot stock and bring to the boil.
Simmer for a few mins until the liquid has reduced slightly.
Stir in the Gorgonzola, until the cheese has melted. Quickly stir through the chives and spinach to wilt. Drain the pasta and mix with the sauce, then serve.
Recipe from Good Food magazine