This website uses cookies to improve functionality and tailor your browsing experience.
If you continue to use this website, you agree to the placing of cookies on your device.
Please refer to our cookies policy contained in our Privacy Policy for more information.


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