Conchiglie with Pesto Pomodoro

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

  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

Vegan Pesto & 'Sausage' Gnocchi

Make it

Vegan Tomato Pesto Pasta with Olives, Tomatoes & Basil

Make it

Vegan Tomato Pesto Chickpea Salad

Make it

Baked Pasta Tricolore with Roasted Pepper Pesto

Make it

Tuna & Basil Pesto Pasta Bake

Make it

SuperGreen Pasta

Make it