Pasta Shells with Creamy Roasted Tomato Sauce (ve)
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
Ingredients
For the white bean sauce
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485 gButter beans drained and rinsed
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515 mlVeg stock
For the roasted tomato sauce (makes 1,250g):
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750 gTomatoes halved
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2 tspItalian mixed herbs
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1 kgWhite bean sauce
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275 mlVeg stock
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125 gTomato ketchup
For the pasta
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1250 gRoasted tomato sauce
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650 gPasta shells uncooked
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600 gCannellini beans cooked and drained
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4 gDried basil
Instructions
For the white bean sauce
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Blend butter beans and stock in a high-powered food processor until smooth
For the roasted tomato sauce
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Place tomatoes (halved) on baking parchment on a baking tray and sprinkle over herbs
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Bake in a 150°C oven for 1 ½ hours
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Blend with remaining ingredients in a food processor until smooth
For the pasta
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Cook the pasta according to the packet instructions and drain well
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Combine roasted tomato sauce, cooked pasta shells, cannellini beans and dried basil, and cook until heated through
