SCJ_May19

Pexo Blanco Cheese Pasta with Tomato & Herb Sauce

Incredible Edible, Todmorden
Serves: 1
Download PDF

Ingredients

  • 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
Profitability
medium

Method

  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
Share this with friends
Feed Your Eyes

Sign up to receive an electronic version of Take Stock Magazine