Abel & Caerffili Pasta Recipe | Abel & Cole

Abel & Caerffili Pasta

Cooking time
Serves2-4 people

Caw's Caerffili melts like butter, creating the most incredible pasta sauce. It's rich and tangy, especially if you slosh in some cider instead of milk. If you don’t have any cider, or prefer milk, use milk.

4 ratings


  • 2 handfuls of seasonal veg*
  • 200g Caw’s caerffili
  • 1 tbsp plain white flour
  • 200g wholewheat penne (or any pasta)
  • 1 tbsp butter
  • 1 garlic clove, finely chopped
  • 200-250ml cider
  • Sea salt
  • Freshly ground pepper
  • A dot of mustard or chilli powder (optional)
  • A few handfuls of toasted breadcrumbs
  • A few handfuls of chopped almonds, toasted
  • 1 handful of fresh parsley, roughly chopped

*Brilliant veg to balance this saucy number include: roasted broccoli florets, roasted carrot slices, pan fried parsnip slices, fresh spinach or chard, roasted onion wedges or caramelised onion slices, sautéed leeks and more…

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1. Select a seasonal veg. Lots of ideas below. Get it prepped.
2. Chop your cheese into smallish cubes or coarsely grate. Toss with the flour.
3. Get your pasta on the go. Set the timer once it’s in the pot.
4. Melt the butter in a pot. Add the garlic. Sizzle till softened.
5. Slosh in the cider. Let it bubble for a mo.
6. Gradually add the cheese. Stir in a zig zag pattern to avoid clumping.
7. Taste. Add more cider, if needed. Season. Dash in some chilli or mustard, to give it a kick.
8. Drain your pasta. Fold through the cheesy sauce. Add your veg. Finish with breadcrumbs, almonds and parsley.
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