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Ingredients
- 20 lrg Wholewbeat pasta shells
- 1 med Onion, very finely minced
- 100 gm Mushrooms, finely minced
- 1 Tbsp. Ready made pesto sauce
- 10 x Black olives, finely minced
- 25 gm Pine nuts
- 1 Tbsp. Red wine
- 1 x 265 gram jar tomato sauce, (Ragu uses The Vegetarian Society's V-symbol)
- 10 x Fresh basil leaves
- 50 gm Strong vegetarian cheddar cheese, grated Shop-bought pizza style garlic bread
Directions
- 1. Fry onion in oil till soft.
- 2. Add in the mushrooms, pesto, olives, pine nuts, red wine and tomato sauce and gently cook on a law heat for 10 min. Season.
- 3. In the meantime boil a large pan of water to that you have added a little extra virgin olive oil.
- 4. When the sauce is nearly ready, cook the pasta shells till 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 324g | |
| Recipe makes 2 servings | |
| Calories 767 | |
| Calories from Fat 700 | 91% |
| Total Fat 78.32g | 98% |
| Saturated Fat 10.54g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 768mg | 32% |
| Potassium 750mg | 21% |
| Total Carbs 15.09g | 4% |
| Dietary Fiber 3.8g | 13% |
| Sugars 8.97g | 6% |
| Protein 5.86g | 9% |
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