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Sundried Tomato and Aubergine Filled Pasta

with Creamy Tomato and Feta Sauce, Broccoli and Walnuts
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
331 kcal
Protein
: 
6.4g protein
Total
: 
10 minutes
Difficulty
: 
Medium
Allergens:
  • Nuts
  • Walnuts
  • Milk
  • Peanut
  • Cashew nuts
  • Hazelnuts
  • Macadamia Nuts
  • Pistachio nuts
  • Sesame
  • Almonds
  • Nuts
  • Pecan Nuts
  • Brazil nuts
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

100 grams

Feta Cheese

150 grams

Tenderstem® Broccoli

1 pack(s)

Sun-Dried Tomato, Pecorino & Aubergine Cappellacci

20 grams

Walnuts

(Contains: Nuts, Walnuts May contain traces of: Peanut, Cashew nuts, Hazelnuts, Macadamia Nuts, Pistachio nuts, Sesame, Almonds, Nuts, Pecan Nuts, Brazil nuts)

150 grams

Creme Fraiche

(Contains: Milk)

1 sachet(s)

Olive and Caper Tomato Sauce

Energy (kJ)1384 kJ
Energy (kcal)331 kcal
Fat30.6 g
of which saturates15.5 g
Carbohydrate8.5 g
of which sugars4.2 g
Dietary Fibre3.7 g
Protein6.4 g
Salt0.1 g
Potassium297.8 mg
Calcium36 mg
Iron0.8 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

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.

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.

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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