Sun-Dried Tomato & Aubergine Filled Pasta

Name: Sun-Dried Tomato & Aubergine Filled Pasta New | Three Steps | Ready in 10
Total time: 10 min
Yield: 2
Cuisine: European
Ingredients: 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; 1 pot(s) Walnuts

New | Three Steps | Ready in 10

Extra Rapid

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:Milk•Egg•Gluten•Nuts

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

Preparation Time10 minutes

Difficulty levelMedium

Ingredients

serving amount

Ingredients

serving amount

1 pack(s)

Tenderstem Broccoli ®

1 block(s)

Feta Cheese

(ContainsMilk)

150 grams

Crème Fraîche

(ContainsMilk)

1 pack(s)

Olive and Caper Tomato Sauce

1 pack(s)

Sun-Dried Tomato, Pecorino & Aubergine Cappellacci

(ContainsMilk, Egg, Gluten)

1 pot(s)

Walnuts

(ContainsNuts)

Nutritional information

per serving

per 100g

Energy (kJ)2925 kJ

Energy (kcal)699 kcal

Fat42.0 g

of which saturates21.0 g

Carbohydrate50 g

of which sugars14.0 g

Protein27 g

Salt2.38 g

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Utensils

•Cutting board

•Knife

•Saucepan

•Plate

•Sieve

InstructionsPDF

Instructions

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.

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.

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!