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Sun-Dried Tomato & Aubergine Filled Pasta

Sun-Dried Tomato & Aubergine Filled Pasta

Sun-Dried Tomato & Aubergine Filled Pasta

New | Three Steps | Ready in 10

Recipe Development TeamPublished on January 23, 2020

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Ready on plates in as little as 10 minutes, this dish is the perfect mid-week meal. Plus it’s deliciously layered in flavour with rich, creamy creme fraiche to create the sauce, sweet tomatoes and the tart taste of feta. Yum!

Allergens:

Nuts

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total10 minutes

Active 10 minutes

DifficultyMedium

Ingredients

serving amount

100

Feta Cheese

150

Tenderstem® Broccoli

1

Sun-Dried Tomato, Pecorino & Aubergine Cappellacci

150

Reduced Fat Creme Fraiche

20

Walnuts

(Contains: Nuts May contain traces of: Peanut, Sesame, Nuts)

1

Olive and Caper Tomato Sauce

Nutritional information

Energy (kcal)699 kcal

Energy (kJ)2925 kJ

Fat42 g

of which saturates21 g

Carbohydrate50 g

of which sugars14 g

Protein27 g

Salt2.4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Medium Saucepan

•Knife

•Plate

•Sieve

Instructions

Get Started!

1

Bring a large pan of water to the boil with 0.5 tsp of salt. Chop the broccoli into thirds widthways. Crumble the feta into chunks.

Make the Sauce

2

Pop the creme fraiche, tomato sauce and half the feta into a saucepan and season with salt and pepper. Cook, stirring, on a medium heat until the feta has melted and the sauce is piping hot, 2-3 mins. Taste and add more salt and pepper if you like.

Cook the Pasta

3

Add the broccoli and pasta to to the pan of boiling water and cook for 4 mins. Once cooked, drain in a colander then carefully stir the pasta and broccoli through the sauce, making sure not to break the pasta up. Divide this between plates and top with the remaining feta and walnuts. Enjoy!

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