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Fasta Pasta

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  • 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


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!
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