|20 larges||Wholewbeat pasta shells|
|1 medium||Onion; very finely chopped|
|100 grams||Mushrooms; finely chopped|
|1 tablespoon||Ready made pesto sauce|
|10||Black olives; finely chopped|
|25 grams||Pine nuts|
|1 tablespoon||Red wine|
|1||265 gram jar tomato sauce; (Ragu uses The|
|; Society's V-symbol)|
|10||Fresh basil leaves|
|50 grams||Strong vegetarian cheddar cheese; grated|
|Shop-bought pizza style garlic bread|
1. Fry onion in oil until soft. 2. Add the mushrooms, pesto, olives, pine nuts, red wine and tomato sauce and gently cook on a law heat for 10 minutes. Season.
3. In the meantime boil a large pan of water to which you have added a little olive oil.
4. When the sauce is nearly ready, cook the pasta shells until they are a dente. Drain.
5. Fill each pasta shell with sauce and top with grated vegetarian cheese.
Garnish with fresh basil leaves.
Serve with lots of garlic bread. It's a little messy, but great fun to eat with your fingers!
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