Boil the pasta, according to package instructions. Usually about 10-12 minutes. Drain once cooked.
In the meantime, blend together the sun dried tomatoes with the feta with 1 -2 teaspoons of water. It should create a thick paste so add more water if yours is too dry. Set aside.
Blend the onions and garlic together. Set aside.
Blend the tinned chopped tomatoes. Set aside.
In a pan, warm 1 tbsp of olive oil. Sautee the garlic and onions for 1-2 minutes on medium heat, stirring frequently.
Add in the broccoli, sweetcorn, red pepper and mushrooms. Sautee for 1-2 minutes on medium heat, stirring frequently.
Pour in the blended chopped tomatoes and bring to the boil on high heat. Then leave to simmer for 3-4 minutes on medium heat.
Add in the sun-dried tomato and feta mixture, oregano, salt, pepper, and chili flakes. Simmer for 3-4 minutes, stirring frequently.
That’s it! Mix the sauce with the pasta and enjoy
Find Recipe Here: https://www.onlinefoodblog.com/broccoli-feta-sundried-tomato-pasta/
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (764g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 226 (36%)|
|Amt Per Serving||% DV|
|Total Fat 25.2g||34 %|
|Saturated Fat 13.1g||66 %|
|Monounsaturated Fat 7.2g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 71.2mg||22 %|
|Sodium 5868.6mg||202 %|
|Potassium 2679.1mg||71 %|
|Total Carbohydrate 84.5g||25 %|
|Dietary Fiber 13.7g||55 %|
|Sugars, other 70.8g|
|Protein 26.9g||38 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 627
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