Kuehne June 2019

Pexo Blanco Cheese Pasta with Tomato & Herb Sauce

Incredible Edible, Todmorden
Serves: 1
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  • 2 tbsp olive oil
  • 1/2 red onion, finely chopped
  • 1 clove garlic, chopped
  • 1 tbsp tomato puree
  • Pinch dried chilli flakes
  • 100g/3.5oz Pexo Blanco cut into cubes
  • 1 tin chopped tomatoes
  • 150g/5.5oz any shaped pasta, cooked according to packet instructions.
  • 2 tbsp chopped fresh basil, parsley and a sprinkle of thyne.
  • Salt and freshly ground black pepper


  1. Heat the olive oil in a frying pan over a medium heat. Add the onion, garlic and chilli flakes and fry for 2-3 minutes, until softened
  2. Add the pexo blanco cheese and fry for 2-3 minutes, until golden
  3. Add the tomato puree, tinned tomatos, pasta and basil and stir together and warm through
  4. To serve, place into a warm bowl and season, to taste, with salt and freshly ground black pepper
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