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Creamy pasta shells with mint recipe
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A comforting bowl of pasta on the table in under half an hour - the use of wholewheat pasta gives this easy dinner recipe a real fibre boost, while the peas and broad beans pack in the protein. Stir through the crème fraîche just before serving for an indulgent, creamy finish. See method
Ingredients
- 400g wholewheat conchiglie
- 145g frozen peas
- 145g broad beans, shelled
- 200ml crème fraîche
- 1 low-salt vegetable stock cube, made up to 300ml
- 30g fresh mint, finely shredded
Each serving contains
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Energy
2420kj
578kcal
29%
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Fat
23g
33%
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Saturates
14g
70%
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Sugars
5g
5%
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Salt
0.6g
11%
of the reference intake
Carbohydrate 70.9g
Protein 17.9g
Fibre 11g
Method
- Boil the pasta in a large pan of water according to the pack instructions. Add the peas and broad beans to the pan and simmer for around 2 minutes.
- Meanwhile put the crème fraîche and the vegetable stock in a small saucepan. Place over a gentle heat for 5 minutes, stirring occasionally and making sure it doesn't boil. Season, take off the heat and stir in the mint.
- Drain the peas and pasta and return to the pan. Stir the crème fraîche sauce through the pasta and serve immediately.
See more Pasta recipes