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Pasta à la Port Salut®

Port Salut®

Serves 4

Vegetarian

METHOD:

  • Pre-heat the oven to 200ºc, Gas 6, 400ºF.
  • Cut the courgette, onion, aubergine and pepper into bite sized pieces. Place on a baking tray with the garlic cloves and rosemary sprigs.
  • Drizzle with half the oil, salt and pepper and bake in the oven for 15 minutes. Turn the vegetables, add the tomatoes and return to the oven for 5 minutes.
  • Meanwhile cook the pasta in plenty of boiling water for 8-10 minutes or until tender. Cut the Port Salut® wedge into cubes.
  • Drain the pasta, return to the pan with the remaining oil, cheese, vegetables and parsley. Toss well and place in a warm serving dish. Serve with a warm ciabatta and salad.
  • Tip! Use walnut or hazelnut oil to give a different flavour.
Pasta à la Port Salut®

INGREDIENTS:

  • 1 Port Salut® wedge
  • 1 courgette
  • 1 red onion
  • 1/2 aubergine
  • 1 red pepper, seeded
  • 12 cherry tomatoes
  • 200g penne pasta
  • 4 cloves garlic
  • 2 sprigs fresh rosemary
  • 45ml olive oil
  • Salt and pepper, freshly ground
  • 1tbsp freshly chopped flat leaf parsley