Pasta with olives and tallegio

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Serves: 4

By chrysanthamumm



  • 1 pinch salt and pepper

  • 1 tsp olive oil

  • 1 stock cube (or marigold granules)

  • 1 red pepper

  • 1 pinch dried oregano

  • 4 large field mushrooms

  • 3 cloves garlic

  • 4 handfuls pasta

  • 1 aubergine

  • 1 handful green olives

  • 2 leeks

  • 1 box tomato passata

  • 1 block tallegio cheese (or another 'melty' type)

  • 1 handful fresh basil

  • 1 pinch thyme

  • 1 pinch rosemary


  1. Finely slice leeks, chop rest of veg.
  2. Heat olive oil in large frying pan, soften leeks with garlic, then pepper, aubergines, mushrooms until cooked down a bit (especially aubergine).
  3. Add herbs to taste, then the carton of passata and some extra water to rinse out carton and a tsp or so of the stock granules.
  4. Bring to boil and simmer covered until the veg are cooked.
  5. Add the olives and continue to simmer until the sauce is thickened.
  6. Cook the pasta and whilst cooking, chop the tallegio cheese into small cubes.
  7. Drain the pasta and add to the sauce. Season to taste and stir in tallegio, leave 5 mins to melt.
  8. Stir and serve with some fresh basil.

Handy Hint

Would need to swap to e.g. mozzarella or cheddar cheese if using for young children I think, have no idea of success with them as only just weaning DD, could always blend sauce before adding pasta i guess!

Additional Information

  • Make Ahead

  • tomato

  • mushroom

  • cheese

  • Pasta

  • Main Course

  • Vegetarian

  • Nut Free

  • Egg Free

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