Fasta pasta

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


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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