Creamy pasta shells with mint recipe
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- Serves 4
- 5 mins to prepare and 20 mins to cook
- 578 calories / serving
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
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Shop ingredientsEach serving contains
- Energy
- 2420kJ 578.0kcal
- Fat
- 23g
- Saturates
- 14g
- Salt
- 0.6g
- Sugars
- 5g
of the Reference intake
Carbohydrate 70.9gProtein 17.9gFibre 11.0g
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- 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
