Sun-Dried Tomato & Aubergine Filled Pasta
New | Three Steps | Ready in 10
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!
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 war 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.
Ingredients
100
Feta Cheese
150
Tenderstem Broccoli
1
Sun-Dried Tomato, Pecorino & Aubergine Cappellacci
150
Reduced Fat Creme Fraiche
20
Walnuts
(Contains Nuts May contain Peanut, Sesame, Nuts)
1
Olive and Caper Tomato Sauce
Nutritional information
Utensils
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!
