Goat’s Cheese Penne

As someone with GORD and asthma, cow’s milk products have always been a big “no-no”. I sometimes indulge but always pay the price with a funky tummy, bad skin and nasty sinuses. In the past 2-3 years, however, I’ve trialled eating goats and sheep products with no notable side effects. I’ve started having a bit of sheep’s yoghurt and enjoy soft goats cheese. Here’s a pasta recipe I made using Meredith Goat’s Fetta… mmmm!

1 cup of cooked gluten-free pasta (I love brown rice penne bought from CERES)
1 medium sized leek, thinly sliced (leek is less acidic than onion)
2 cloves of garlic
1 tablepoon of olive oil
2 handfuls of spinach or rainbow chard, roughly chopped
1/2 a zucchini, cubed
A handful of broccoli flower heads
2 tablespoons of crumbed goats fetta
Your favourite herbs eg. parsley, basil, thyme, sage


1. Cook the gluten-free pasta.
2. In your favourite frypan, cook the leek and garlic in olive oil until slightly brown.
3. Add the zucchini, spinach/chard and broccoli. Toss lightly until vegetables have softened.
4. Add in the cooked pasta and your favourite herbs. Combine in frypan.
5. Take frypan off stove and crumble goat’s fetta on the top. Yum!

An original recipe for Vegematarian.

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