Vegetable and Feta Pasta

Ingredients

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

Method

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

Key Points

Allergens

Wheat, Milk

Recipes