Go Back
purple sprouting broccoli and pepper with goats cheese on a bed of penne pasta

Pasta With Vegetables And Goats Cheese

Quick recipe with many vegetables
Prep Time 5 mins
Cook Time 19 mins
Course Main Course
Servings 45


  • 1 tablespoon olive oil
  • 2 medium leeks
  • 1 red romero pepper or red bell pepper
  • 1 small courgette
  • 250 g purple sprouting broccoli
  • 2 cloves garlic peeled and chopped
  • Handful sliced almonds (optional)
  • 100 g soft goats cheese
  • 350 g pasta shapes


  • Slice the leeks discarding the root end. Include some of the darker green end.
  • Heat the olive oil in a large frying pan
  • Add the chopped leeks stirring well
  • Deseed and chop the pepper and add to the pan an stir
  • Slice the courgette and add to the pan
  • Chop the purple sprouting broccoli into bite-sized pieces, discarding the thick stalks
  • Lightly steam for 5 minutes before adding to the other vegetables
  • Add the garlic, stir and continue cooking over a low heat
  • Meanwhile put the pasta in a large saucepan
  • Cover with boiling water and simmer for 12-15 minutes
  • When the pasta is almost ready, add the almonds to the vegetable mix and stir
  • Chop the cheese into chunks and lay on top of the vegetables and the gently stir so that the goats cheese warms and melts a little
  • Drain the pasta and serve with the vegetable mix on top.
Keyword quick and easy