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Ingredients
- 1 pack Cherry Vine Tomatoes
- 1 block Feta Cheese
- 200 g Pasta
- 2 cloves garlic chopped
- 3 tablespoons olive oil
- 1 tablespoon dried Italian seasoning
- 2 tablespoons grated parmesan
- salt and pepper
- Fresh basil to garnish
Method
Drain your block of feta and place in the centre of a raised baking tin.
Surround your block of feta with cherry tomatoes, sprinkling chopped garlic on top.
Drizzle olive oil and add your seasoning: dried Italian seasoning, salt and pepper.
Bake for 30 minutes, until the cheese melts and the tomatoes burst.
During the baking period, boil your preferred amount of pasta.
Once baked, remove your baked tomatoes and feta from the oven and mash generously. Add in your pasta and mix thoroughly.
Serve, sprinkle with grated parmesan and basil and voila, your TikTok feta pasta is served!
Tuna Veggie Pasta
A delicious and healthy lunch or dinner for all the family!
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Ingredients
- 2 cups Pasta
- 1 can tuna
- 1 cup cherry tomatoes
- 2 cups arugula
- 2 tbsp olive oil
- 2 tbsp Freshly Squeezed Lemon Juice
Method
1. Cook the pasta of your choice according to package instructions.
2. While the pasta is cooking, cut the zucchini and cherry tomatoes into bite-sized pieces.
3. Add a drizzle of olive oil to a large pan and allow to heat up for a few minutes, then add the zucchini and cherry tomatoes to the pan, sauteing for about 5 – 10 minutes with a little sea salt and pepper.
4. During the final minute of sauteing the vegetables add in the arugula and cook until almost wilted.
5. Drain most of the pasta, reserving just a tbsp or two of the pasta water and pour the pasta back into the pot with the olive oil and lemon juice. Add in the canned tuna (chopped up with a fork) and sauteed vegetables.
6. Divide between two plates, sprinkle some black pepper on top and enjoy.
Chicken & Veg Pesto Pasta
Chicken & Veg Pesto Pasta
This Chicken & Veg Pesto Pasta is the perfect, quick and easy lunch recipe for your leftover chicken.
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Ingredients
- 50-75 g Pasta
- 1 tbsp pesto
- 2 tomatoes
- 1 red pepper
- 1/2 can sweetcorn
- 2 leftover chicken breasts
Method
Cook the pasta for 10 minutes in a large pan of slightly salted, boiling water, until al-dente.
Chop the tomatoes, red pepper and chicken breast and place in a bowl with the sweetcorn.
Drain the pasta and rinse under the cold tap.
Add the pasta to the bowl with the chicken and vegetables and stir in the pesto.
Divide into 2 lunchboxes and get your bags packed for your mountain adventure.
