Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 20 larges | Wholewbeat pasta shells |
| 1 medium | Onion; very finely chopped |
| 100 grams | Mushrooms; finely chopped |
| 1 tablespoon | Ready made pesto sauce |
| 10 \N | Black olives; finely chopped |
| 25 grams | Pine nuts |
| 1 tablespoon | Red wine |
| 1 \N | 265 gram jar tomato sauce; (Ragu uses The |
| \N \N | ; Vegetarian |
| \N \N | ; Society's V-symbol) |
| 10 \N | Fresh basil leaves |
| 50 grams | Strong vegetarian cheddar cheese; grated |
| \N \N | Shop-bought pizza style garlic bread |
SERVE
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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