• 500g pasta shellsPomodoro Pasta Shells
  • Olive oil spray
  • 4 cloves garlic
  • 700ml passata
  • 2 tbsp. Sacla’ Reduced Fat Basil Pesto
  • Black pepper
  • Handful of basil, roughly chopped
  • Handful of parsley, roughly chopped
  • 3 tsp. Marigold Engevita Yeast Flakes


  1. Cook the pasta according to pack instructions and drain. Drain, keeping a cupful of the liquid to add back if necessary once the sauce has been added.
  2. Spray a small pan with olive oil and fry the garlic for 2 minutes, stirring to avoid it burning.
  3. Add the passata along with the Pesto and pepper to taste.
  4. Simmer for 5 – 8 minutes until reduced by approximately a quarter. Pour over the cooked pasta shells and add a little liquid if needed.
  5. Stir in the basil and parsley, and sprinkle with the yeast flakes.

Recipe and Images Courtesy of Sacla’ Italia 



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