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Pomodoro Pasta Shells

By Sacla'
This amazingly simple dish packs a lot of flavour. We love to use large pasta shells as the hold all the delicious sauce so well. This recipe also has the added benefit of being vegan. Looking for more pasta recipes?…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

9 total
  • 500 g of pasta shells
  • 1 olive oil spray
  • 4 garlic cloves
  • 700 ml of passata
  • 2 tbsp of sacla' reduced fat basil pesto
  • 1 sprinkle of black pepper
  • 1 handful of fresh basil, freshly chopped
  • 1 handful of fresh parsley, freshly chopped
  • 3 tsp of engevita yeast flakes with b12

Method

5 steps

  1. Step 1

    Cook the pasta according to pack instructions and drain. Drain, keeping a cupful of the liquid to add back if necessary once the sauce has been added.

  2. Step 2

    Spray a small pan with olive oil and fry the garlic for 2 minutes, stirring to avoid it burning.

  3. Step 3

    Add the passata along with the Pesto and pepper to taste.

  4. Step 4

    Simmer for 5 – 8 minutes until reduced by approximately a quarter. Pour over the cooked pasta shells and add a little liquid if needed.

  5. Step 5

    Stir in the basil and parsley, and sprinkle with the yeast flakes