This penne with peppers and goat's cheese recipe is another quick and easy one to make...ready to eat and enjoy in under 30 minutes!
The onions and peppers are lovely and sweet, complimented with delicious soft goat's cheese, a salty hit from the olives and lovely freshness from the shredded basil.
It's great enjoyed freshly made and any leftovers are delicious the next day eaten at room temperature.
Tips
- As well as enjoying as a main course, this pasta dish will be great as a side served at room temperature with grilled or barbecued meat.
- This penne with peppers and goat's cheese recipe is easily adapted if you're cooking for less or more people.
Recent new recipes
Category Spotlight...
Greek
I could eat Greek food any time of the year, but most especially in the Summer months...the greek salad and orzo salad with feta are 2 of my absolute favourites!! The recipes offer a delicious mix of healthy, satisfying meals with a timeless appeal. The emphasis on fresh ingredients, olive oil, and herbs makes Greek food not only delicious but also nutritious.
How to make this Penne with Peppers and Goat's Cheese
Ingredients
- 2 tbsp oil
- 15g butter
- 1 small onion, finely chopped
- 4 peppers (any colours), deseeded and cut into 2cm squares
- 3 cloves garlic, thinly sliced
- salt and freshly ground black pepper
- 300g dried penne, or rigatoni
- 125g soft goat's cheese, crumbled
- 15 fresh basil leaves, shredded, plus extra to garnish
- 10 pitted black olives, sliced
Instructions
- Heat the oil and butter in a large frying pan over a medium heat. Add the onion and fry until soft (approx. 3 minutes). Raise the heat to medium high and add the peppers and garlic. Cook for 10 to 12 minutes, stirring, until the peppers are tender but not too soft.
- Meanwhile cook the pasta according to the packet instructions, drain and return to the pan. Add the goat's cheese and stir to mix well.
- Add the basil and olives to the pepper mixture, stir and then season with salt and freshly ground black pepper, to taste. Pour over the pasta and stir to mix well.
- Serve immediately, garnished with shredded basil.
Recipe Collection Spotlight...
10 Different Ways to Use Chorizo
We love Spanish food in our house, and in particular chorizo! It's a versatile ingredient though and can be used in many different ways...here's 10 to choose from.
Did you make this recipe?
I'd love to hear how it went…both good and bad!
Please go to the bottom of the page to rate the recipe and/or leave your comments.
⭐⭐⭐⭐⭐
It would also be great if you could take a photo and tag #FellyBull on social media, thanks.
Penne with Peppers and Goat's Cheese
Equipment
Ingredients
- 2 tbsp oil
- 15 g (0.5 oz) butter
- 1 small onion finely chopped
- 4 peppers any colours, deseeded and cut into 2cm squares
- 3 cloves garlic thinly sliced
- salt and freshly ground black pepper
- 300 g (10.6 oz) dried penne or rigatoni
- 125 g (4.4 oz) soft goat's cheese crumbled
- 15 fresh basil leaves shredded, plus extra to garnish
- 10 pitted black olives sliced
Instructions
- Heat the oil and butter in a large frying pan over a medium heat. Add the onion and fry until soft (approx. 3 minutes). Raise the heat to medium high and add the peppers and garlic. Cook for 10 to 12 minutes, stirring, until the peppers are tender but not too soft.
- Meanwhile cook the pasta according to the packet instructions, drain and return to the pan. Add the goat's cheese and stir to mix well.
- Add the basil and olives to the pepper mixture, stir and then season with salt and freshly ground black pepper, to taste. Pour over the pasta and stir to mix well.
- Serve immediately, garnished with shredded basil.
Notes
- As well as enjoying as a main course, this pasta dish will be great as a side served at room temperature with grilled or barbecued meat.
- This penne with peppers and goat's cheese recipe is easily adapted if you're cooking for less or more people.
You might also like to try:
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
LEAVE A COMMENT AND RATE THIS RECIPE