A tangy vegetarian pasta dish
Ingredients:
340g dried pasta
1 pack low fat halloumi, sliced
2 tbsp chilli jam
1 red onion, chopped
1 red pepper, chopped
1 pack of tender stem broccoli spears, cut into approx. 3cms pieces, including the stalks
1 tsp garlic paste
1 tbsp tomato puree
1 tbsp peri-peri sauce
40g sun dried tomatoes, chopped
1 vegetable stock cube
100ml water
50g low fat cream cheese
Method: Number of Servings 4 / Prep Time 10 minutes / Cook Time 20 Minutes
Cost £1.58 per serving
1. Get a large pan of water boiling, add a little salt then add the pasta, cook for approx. 10/15 mins until “al dente”.
2. Meanwhile, add the halloumi and chilli jam to a large frying pan and fry on a med/high heat, until the halloumi is nice and brown and caramelized. Remove from the pan and set aside on a plate.
3. In the same frying pan fry the onion, pepper and tender stem broccoli for about 5 minutes, then add the garlic, tomato puree, peri-peri sauce and sundried tomatoes, give everything a good stir.
4. Add the vegetable stock cube and water to the frying pan, heat until bubbling then add the cream cheese.
5. Add this mixture to the drained pasta, along with the cooked halloumi and stir through.
6. Serve with a grating of parmesan cheese.
Nutritional Information:
41g carbs
3.5g fibre
12.5g fat
21g protein
367 calories
