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If you are making this for young children who don’t like the texture of chunky vegetables then the sauce can be blended before adding it to the pasta.

Serves 6

Prep: 20 minutes

Cook: 25 minutes


1 large pepper, diced

100g chestnut mushrooms (or any other type) roughly diced

4 garlic cloves, roughly chopped

1 red onion, diced

1/2 – 1 tsp chilli flakes (optional)

2 x 400g tins/ tetra packs of tinned tomatoes

large pinch of sugar

2 tbsp olive oil

300g wholewheat pasta (or a pasta of your choice)

200g goats cheese

100g – 150g pesto (homemade, fresh or a jar)

salt and pepper

fresh basil to finish (optional)


Preheat the oven to 200°C

Add the olive oil, garlic and onion to a large pan and cook on a medium heat for 3-4 minutes

Add the peppers and mushrooms and cook for a further 5 minutes

Add the tomatoes, chilli, salt, pepper and sugar and stir well.

Cook on a medium/ low heat for 15 minutes

Meanwhile, bring a large pan of water to the boil, add the pasta and cook for 7-10 minutes so it is slightly undercooked

Add the cooked pasta to a large roasting tin, pour over the sauce and mix well.

Drizzle over the pesto and dot around the sliced goat’s cheese

Put in the oven for 25 minutes

Finish with fresh basil





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