Our Favourite Recipes
Conchiglie with Pesto Pomodoro
Shells are one of our favourite pasta shapes, great for scooping up luscious sauces. This tomato sauce recipe uses our Sun-Dried Tomato Pesto to make a perfect 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’ Sun-Dried 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
