Pasta Shells with Creamy Roasted Tomato Sauce (ve)

Name: Pasta Shells with Creamy Roasted Tomato Sauce (ve)
Prep time: 15 min
Cook time: 105 min
Ingredients: 485 g Butter beans (drained and rinsed); 515 ml Veg stock; 750 g Tomatoes (halved); 2 tsp Italian mixed herbs; 1 kg White bean sauce; 275 ml Veg stock; 125 g Tomato ketchup; 1250 g Roasted tomato sauce; 650 g Pasta shells uncooked; 600 g Cannellini beans (cooked and drained); 4 g Dried basil

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

Servings: 10

For the white bean sauce

485 g

Butter beans drained and rinsed
515 ml

Veg stock

For the roasted tomato sauce (makes 1,250g):

750 g

Tomatoes halved
2 tsp

Italian mixed herbs
1 kg

White bean sauce
275 ml

Veg stock
125 g

Tomato ketchup

For the pasta

1250 g

Roasted tomato sauce
650 g

Pasta shells uncooked
600 g

Cannellini beans cooked and drained
4 g

Dried basil

Instructions

For the white bean sauce

Blend butter beans and stock in a high-powered food processor until smooth

For the roasted tomato sauce

Place tomatoes (halved) on baking parchment on a baking tray and sprinkle over herbs
Bake in a 150°C oven for 1 ½ hours
Blend with remaining ingredients in a food processor until smooth

For the pasta

Cook the pasta according to the packet instructions and drain well
Combine roasted tomato sauce, cooked pasta shells, cannellini beans and dried basil, and cook until heated through