Pasta Shells with Creamy Roasted Tomato Sauce By Chef Lisa Marley
Roasted tomatoes and a velvety butter bean sauce take this school favourite to the next level. Full of flavour, packed with fibre and protein, simple, low cost, and kind to the planet!
Lisa Marley is a plant-based, planet-friendly chef, nutrition coach & ProVeg UK Chef trainer, who is proud to be part of the global movement towards plant-based eating.
Ingredients:
- For the white bean sauce (makes 1kg)
- Butter beans, drained and rinsed 485g
- Veg stock 515ml
- For the roasted tomato sauce (makes 1,250g)
- Tomatoes, halved 750g
- Italian mixed herbs 9 / 2tsp
- Veg stock 275ml
- Tomato ketchup 125g
- For the rest
- Roasted tomato sauce 1250g
- Pasta shells. uncooked 650g
- Cannelhn1 beans, cooked & drained 600g
- Dried basil 4g
Method:
Blend butter beans and stock in a high-powered food processor until smooth.
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.
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 .
