Very easy and adaptable vegetable and cheese pasta. Can use any veg or cheese in the fridge and always comes out delicious. —Camila
whole wheat spagetti
large cloves garlic (or to taste)
mini, sweet red and orange peppers, (or 2 large red peppers)
Frozen peas, defrosted and drained
Carnation evaporated milk (or fresh cream)
chicken broth cubes
can crab pate or tuna
brick of feta cheese, chopped
grated parmesan cheese
sea salt and freshly ground pepper
Extra virgen olive oil
red chili flakes (optional)
In This Recipe
Cook pasta in boiling water with one chicken cube until just al dente (not completely cooked). Drain and reserve.
Chop in bits the onion, garlic, and peppers, add other chicken cube and saute in the olive oil until soft and translucent, about 15 min, on med heat.
Now add the can of condensed milk, the drained pasta, the chopped feta cheese, the peas, and the can of pate or tuna; Mix in salt and pepper to taste. Stir well and spoon into greased loaf pan. Top with grated parmesan cheese and bake at 350 for 30 min, or until slightly browned on top. Let cool for 10 min before serving. Best with a crunchy green salad and a touch of tabasco.