Goat's Cheese & Grilled Red Pepper Pasta

This recipe works in combination with: Asparagus & Pea Frittata.

Pasta tossed with grilled red pepper, goat's cheese and rocket leaves.


  • half a 70g bag of rocket leaves
  • 50g of soft goat's cheese
  • 2 medium red peppers (155g each), thinly sliced
  • 100g of value pasta shapes
  • 1 tbsp vegetable oil
  • Serves: 2
  • Course: Lunch
  • Preparation time: 5 mins
  • Cooking time: 15 mins
  • Price per person: £1.50
  • Store cupboard: Basic
  • Calories per serving: 280
  • 5-a-day per serving: 2.1
  • Print Recipe
Goat's Cheese & Pepper Pasta photo

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  1. Preheat the grill to high. Place the pepper on a baking tray, drizzle with the oil and grill for 10-15 minutes, or until tender and beginning to char.
  2. Meanwhile, cook the pasta according to the packet instructions.
  3. Drain the pasta and toss with the goat's cheese, grilled red pepper and rocket. Season to taste with salt and pepper and serve immediately.

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