Pomodoro Pasta Shells with Reduced Fat Tomato Pesto

On the table in 20mins

Serves 6



  • 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


  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. Spray a small pan with olive oil and fry the garlic for 2 minutes, stirring to avoid it burning
  3. Add the passata along with the Pesto and pepper to taste
  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. Stir in the basil and parsley, and sprinkle with the yeast flakes

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