| 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.
A Message from our Provider:
“Man is surrounded by the wonders of God.”