Vegetable and Feta Pasta

  • 10 Portions

    Fusili 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

    Fusili 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

    Fusili Pasta 3 kg

    Peas 1 kg

    Sweetcorn 1 kg

    Onion – Diced 1 kg

    Garlic – Diced 1 bulb

    Cooked diced carrot 1 kg

    Cooked chickpeas 800g

    Feta Cheese – cubed 200g

    Olive oil For frying


  1. In a heavy bottomed sauce pan add enough water to cook the pasta
  2. Add the pasta and cook for 10-12 minutes
  3. In a large frying pan add oil for frying and heat until very hot
  4. Add the onion and garlic and cook for a few minutes until starting to colour
  5. Add the peas, sweetcorn, carrot and chickpeas and stir fry for a couple of minutes
  6. Add the hot pasta and stir fry for 2 minutes
  7. Stir in the feta cheese and serve immediately
Key Points

Wheat, Milk