Spinach with Blue Cheese and Pasta

I've loved Spinach with Blue Cheese and Pasta since my early student days when I was a regular consumer of ready made meals. Timing is crucial for this recipe, as you won't want the sauce to cook for too long until the pasta is ready. I used 300ml single cream, as stated, which proved to be too much. This made it turn into somewhat of a soup, but what the heck - I love the dish, and this recipe is one of the easiest and most straightforward I have ever found. Just remember to adjust the quantity of single cream.

Remarkably good for so little effort.

• I used 125g bleu d'Auvergne; my DH who is only learning to appreciate blue cheeses, thought it was just the right amount.
• With no fresh pasta in the freezer and no time to make it from scratch, I used 6oz dried tagliatelle instead, a good amount for two.
• I didn't quite have 1-1/2 cup cream, so topped up with a bit of milk. But this is much too much liquid. (I wish I'd seen friederike's review mentioning this.) Probably 1 cup is enough.
• I used frozen spinach.
• And I used my stick blender to zap it a bit, not too smooth, but not leafy.