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Sun-Dried Tomato & Aubergine Filled Pasta

Sun-Dried Tomato & Aubergine Filled Pasta

New | Three Steps | Ready in 10

Extra Rapid
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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!

Preparation Time10 minutes
Difficulty levelLevel 2
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)

Tenderstem Broccoli ®

1 block(s)

Feta Cheese


150 grams

Crème Fraîche


1 pack(s)

Olive and Caper Tomato Sauce

1 pack(s)

Sun-Dried Tomato, Pecorino & Aubergine Cappellacci

(ContainsMilk, Egg, Gluten)

1 pot(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)3171 kJ
Energy (kcal)758 kcal
Fat53.0 g
of which saturates24.0 g
Carbohydrate51 g
of which sugars14.0 g
Protein27 g
Salt2.37 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensilsarrow down iconarrow down icon
Cutting board
Instructionsarrow up iconarrow up icon
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Get Started!
Get Started!

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
Make the Sauce

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
Cook the Pasta

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!