Pomodoro Pasta Shells with Reduced Fat Tomato Pesto
On the table in 20mins
Serves 6
vegan
Ingredients
- 500g pasta shells
- Olive oil spray
- 4 garlic cloves
- 700ml passata
- 2 tbsp. Sacla’ Reduced Fat Tomato Pesto
- Black pepper to taste
- 1 handful basil, roughly chopped
- 1 handful parsley, roughly chopped
- 3 tsp. engevita yeast flakes with B12
Method
- 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
- Spray a small pan with olive oil and fry the garlic for 2 minutes, stirring to avoid it burning
- Add the passata along with the Pesto and pepper to taste
- Simmer for 5 – 8 minutes until reduced by approximately a quarter. Pour over the cooked pasta shells and add a little liquid if needed
- Stir in the basil and parsley, and sprinkle with the yeast flakes
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