| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Vegetarian | Veg3, Vegetarian | 2 | servings |
INGREDIENTS
| 20 | lg | Wholewbeat pasta shells |
| 1 | md | Onion; very finely chopped |
| 100 | g | Mushrooms; finely chopped |
| 1 | tb | Ready made pesto sauce |
| 10 | Black olives; finely chopped | |
| 25 | g | Pine nuts |
| 1 | tb | Red wine |
| 1 | 265 gram jar tomato sauce; (Ragu uses The | |
| ; Vegetarian | ||
| ; Society's V-symbol) | ||
| 10 | Fresh basil leaves | |
| 50 | g | Strong vegetarian cheddar cheese; grated |
| Shop-bought pizza style garlic bread |
INSTRUCTIONS
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! Converted by MC_Buster. Converted by MM_Buster v2.0l.
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