Our Favourite Recipes
Conchiglie with Pesto Pomodoro
Shells are one of our favourite pasta shapes, great for scooping up luscious sauces. This vegan tomato sauce recipe uses our Reduced Fat Tomato Pesto, and yeast flakes instead of cheese, to make a perfect guilt-free vegan pasta dish.
Dairy Free
Gluten Free
Pescatarian
Vegan
Vegetarian
Buon Appetito
Ingredients
- 500g pasta shells (gluten free)
- 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
