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Tomato pasta with vegetables and feta

Tomato pasta with vegetables and feta
4.3 280 ratings
Prep. 15 min
Total 30 min
8 portions
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Ingredients

  • carrot cut into pieces
    1
  • brown onion cut into halves
    1
  • garlic clove
    1
  • olive oil
    20 g
  • water
    400 g
  • canned diced tomatoes (2 cans)
    800 g
  • tomato paste
    30 g
  • Vegetable stock paste (see Tips)
    2 tsp
  • red capsicum deseeded and cut into thin slices
    1
  • zucchini cut into thin slices (0.5 cm), slices cut into halves
    200 g
  • frozen green peas or fresh green peas
    150 g
  • fresh mushrooms cut into thin strips
    200 g
  • Greek feta cut into cubes (2 cm)
    200 g
  • sea salt
    1 tsp
  • dried oregano
    1 tsp
  • dried thyme
    1 tsp
  • short dried pasta (e.g. penne, conchiglie, fusilli)
    350 g

Difficulty

easy

Nutrition per 1 portions

Sodium 822.3 mg
Protein 11.9 g
Calories 1219.1 kJ / 290.3 kcal
Fat 9.4 g
Fibre 4.9 g
Saturated Fat 4.3 g
Carbohydrates 36.6 g

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