Pomodoro Pasta Shells
By Sacla'
Published on 13 April 2022
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? Look no further.Time and servings
25 minsTotal time
6Servings
5 minsPrep time
20 minsCooking time
Ingredients
- 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
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.Step 2
Spray a small pan with olive oil and fry the garlic for 2 minutes, stirring to avoid it burning.Step 3
Add the passata along with the Pesto and pepper to taste.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.Step 5
Stir in the basil and parsley, and sprinkle with the yeast flakes