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Chèvre Pasta with Pepper-Stuffed Olives

One of the quickest and most satisfying meals to make on the fly.


  • 400g Pasta
  • 2 Tsp Salt
  • 2 Tbsp Olive Oil
  • 250ml Cooking Cream from Bio Foods
  • 1 Pack Chèvre Cheese from Toggs* or Brown’s* Cheese (Chèvre is cheese made from goats’ milk)
  • 200g Tbsp Pepper Stuffed Pitted Olives or Regular Pitted Olives
  • 1 Pinch of Black Pepper
  • Salt to Taste

1. Put your preferred pasta in boiling water, add the 2 teaspoons of salt and cook until al dente (firm). I normally use spaghetti or tagliatelle.

2. In another pot, gently heat up some olive oil, add the cream and chèvre. Stir the ingredients into a sauce.

3. Put the al dente pasta into the sauce and toss together.

4. After 5 minutes add the olives, toss well and take off the heat.

5. Serve the pasta in a bowl and season with black pepper and, if required, additional salt.

Ecco! A delicious meal in minutes.

*You can find the Toggs chèvre cheese here and the Brown’s chevre cheese here.

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