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103: © 1997-2026, Vegi-Service AG, CH-9315 Neukirch (Egnach), www.vegusto.ch
Ingredients for 4 Servings
50 g No-Moo, Piquant
50 - 100 g No-Moo, Sauce
200 g No-Moo, Melty
500 g big pasta shells (conchiglioni)
200 g spinach
200 g nettle (or 400 g spinach)
2 Tbsp chives, chopped
2 Tbsp fresh basil, chopped
30 ml olive oil
1 onion (100 g)
2 tsp sweet paprika
500 g cherry tomatoes, halved
2 Tbsp parsley, freshly chopped
200 ml vegetable stock
Fresh basil leaves to garish
Treat yourself with Vegusto: Recipe No. 103
Big Conchiglioni (pasta shells) filled with No-Muh Melty, fresh herbs and spinach or nettles will turn an ordinary meal into a feast.
Ingredients for 4 Servings
50 g No-Moo, Piquant
50 - 100 g No-Moo, Sauce
200 g No-Moo, Melty
500 g big pasta shells (conchiglioni)
200 g spinach
200 g nettle (or 400 g spinach)
2 Tbsp chives, chopped
2 Tbsp fresh basil, chopped
30 ml olive oil
1 onion (100 g)
2 tsp sweet paprika
500 g cherry tomatoes, halved
2 Tbsp parsley, freshly chopped
200 ml vegetable stock
Fresh basil leaves to garish
Preparation
Wash spinach, drain and coarsely chop.
Put nettles in a bowl and cover with boiling water for 20 seconds. Drain and chop roughly.
In a bowel mix the spinach and nettles with the chives, basil and No-Moo Melty. Use your hands to mix thoroughly.
Heat the olive oil and sauté the onion until soft. Add the paprika and tomatoes. Cook for about 3 minutes, until tomatoes start to soften.
Remove from the heat. Add parsley and stock and season to taste with salt and black pepper. Set aside.
Cook the pasta shells for about 10 minutes in a large pot of boiling water. Drain using a sieve.
Fill each shell pasta with about 1 teaspoon of the No-Moo filling.
Place the shells into a greased ovenproof dish. Spoon in the tomato mixture.
Pour No-Moo Sauce over the dish and bake in a preheated oven for 15-20 minutes.
Serve sprinkled with No-Moo, Piquant and fresh basil leaves.
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