HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSun Dried Tomato & Aubergine Filled Pasta
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!

Allergens:MilkEggCereals containing glutenNuts

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time10 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)

Tenderstem® Broccoli

1 block(s)

Feta Cheese


150 grams

Creme Fraiche


1 pack(s)

Olive and Caper Tomato Sauce

1 pack(s)

Sun-Dried Tomato, Pecorino & Aubergine Cappellacci

(ContainsMilk, Egg, Cereals containing gluten)

1 pot(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
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
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Instructionsarrow up iconarrow up icon
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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!