Pasta Shells with Creamy Roasted Tomato Sauce (ve)

pasta shells tomato sauce

Our plant-based Pasta Shells with Creamy Roasted Tomato Sauce is a popular dish among our partners! This easy-to-make recipe is not only bursting with flavors but is also a fantastic way to introduce your little ones to the world of plant-based eating.

We know children can be a little picky sometimes when it comes to trying new food…but you can't go wrong with some tomato pasta! The sauce is packed full of fibre and protein, made from blended white beans.

  • Preparation Time: 15 minutes
  • Cooking Time: 1 hour 45 minutes


Servings: 10 children

For the white bean sauce

  • 485 g
    Butter beans drained and rinsed
  • 515 ml
    Veg stock

For the roasted tomato sauce (makes 1,250g):

  • 750 g
    Tomatoes halved
  • 2 tsp
    Italian mixed herbs
  • 1 kg
    White bean sauce
  • 275 ml
    Veg stock
  • 125 g
    Tomato ketchup

For the pasta

  • 1250 g
    Roasted tomato sauce
  • 650 g
    Pasta shells uncooked
  • 600 g
    Cannellini beans cooked and drained
  • 4 g
    Dried basil


For the white bean sauce

  1. Blend butter beans and stock in a high-powered food processor until smooth

For the roasted tomato sauce

  1. Place tomatoes (halved) on baking parchment on a baking tray and sprinkle over herbs

  2. Bake in a 150°C oven for 1 ½ hours

  3. Blend with remaining ingredients in a food processor until smooth

For the pasta

  1. Cook the pasta according to the packet instructions and drain well

  2. Combine roasted tomato sauce, cooked pasta shells, cannellini beans and dried basil, and cook until heated through

Courses: Main Course
Cuisines: Italian
Keywords: pasta, pasta shells, tomato sauce

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