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Royal Crest


Rigatoni Pasta with Chabichou du Poitou, Peppers and Creamed Spinach


(5 portions)
  • 1 Chabichou du Poitou grated
  • 500g rigatoni pasta
  • 75g baby spinach
  • 2 roasted red peppers
  • 500 cl double cream
  • 100g Parmigiano Reggiano 
  • 1 garlic clove grated
  • 2 tbsp extra virgin olive oil
  • Salt & pepper to taste 


  1. Bring to the boil water. Add salt and oil and Rigatoni pasta and stir. 
  2. Once cooked drain the pasta and drizzle with olive oil.
  3. In hot pan pour in olive oil and sweat off garlic, peppers and spinach.
  4. Add double cream and bring gently to boil.
  5. Add the pasta and shave in the Parmesan; season with salt and pepper. Mix well then add in Chabichou. 
  6. Pour into a pasta bowl shave more parmesan and drizzle with olive oil and serve.