Recipes
Vegetable and Feta Pasta
Ingredients
10 Portions
• Fusilli Pasta: 300g
• Peas: 100g
• Sweetcorn: 100g
• Onion (diced): 100g
• Garlic (diced): 1 clove
• Cooked Diced Carrot: 100g
• Cooked Chickpeas: 80g
• Feta Cheese (cubed): 20g
• Olive Oil: For frying
50 Portions
• Fusilli Pasta: 1.5kg
• Peas: 500g
• Sweetcorn: 500g
• Onion (diced): 500g
• Garlic (diced): 0.5 bulb
• Cooked Diced Carrot: 500g
• Cooked Chickpeas: 400g
• Feta Cheese (cubed): 100g
• Olive Oil: For frying
100 Portions
• Fusilli Pasta: 3kg
• Peas: 1kg
• Sweetcorn: 1kg
• Onion (diced): 1kg
• Garlic (diced): 1 bulb
• Cooked Diced Carrot: 1kg
• Cooked Chickpeas: 800g
• Feta Cheese (cubed): 200g
• Olive Oil: For frying
Method
1. Fill a heavy-bottomed saucepan with water and bring to a boil
2. Add pasta and cook for 10–12 minutes
3. Heat oil in a large frying pan until very hot
4. Add onion and garlic, cook until starting to colour
5. Stir in peas, sweetcorn, carrot, and chickpeas; cook for a couple of minutes
6. Add hot cooked pasta and stir-fry for 2 minutes
7. Stir in cubed feta and serve immediately
Key Points
Allergens
Wheat, Milk
