Packed full of flavour, creamy, low fat and really simple to make. Let your kids help you prepare by crumbling the feta cheese or tearing the basil into little pieces; this helps to encourage them to eat this dish. Great with garlic bread or toasted breadcrumbs sprinkled over the top.
Ingredients
- 600g dried pasta
- 1 pack feta cheese
- 1 red pepper
- 1 tub low fat crème fraiche
- Handful of fresh Basil (you can use dried)
- ½ red onion, chopped
- 1 pack rocket/salad leaves (optional)
For the garlic bread
- 1 small baguette
- 4 cloves garlic
- 25g butter
Method
- Fry the onion in oil until soft
- Dice the red pepper and cook until soft
- Crumble the cheese into the mix (if the kids are helping get them to crumble the cheese in a seperate bowl)
- Add the crème fraiche
- Add a pinch of vegetable bouillion
- Add the basil
- Season
- Cut the baguette into 1 ½ inch slices and toast on one side under the grill
- Puree the garlic and mix with slightly warmed butter
- Spread on the baguette on the soft side and place back under the grill until brown
- Drain the pasta and rinse under cold water
- Top with the sauce and serve with a handful of rocket and some homemade garlic bread
Recipe tip: Best to avoid green peppers, but sweet orange and yellow work well
