250g pulse pasta penne
1L vegetable stock
½ bunch spring onions, chopped finely
100g soft goats cheese
100g parmesan, grated
1 garlic clove, finely sliced
¼ cup dill, chopped finely
2 cups baby spinach
Salt & pepper
Place pasta into a pot along with spring onions, goats cheese, half the parmesan and garlic.
Pour vegetable stock over ingredients.
Bring to a simmer and cook for around 6 to 8 minutes or until pasta is al dente.
Add dill, spinach, remaining parmesan and stir through. Season with salt and pepper and serve.