Creamy pasta shells with mint recipe

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Creamy Pasta Shells with Mint hero 55c9e05b 8ec1 4a4b 95eb 7fef2c8bacfb 0 472x310
  • Rating: 4 stars
  • Cost per serving: 94p
  • 5 mins to prepare and 20 mins to cook Takes: 5 mins to prepare and 20 mins to cook
  • 4 Serves: 4

Boil the pasta in a large pan of water according to the pack instructions. Add the peas and broad beans (individually shelled, if preferred) 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 fraiche sauce through the pasta and serve immediately.

Serving suggestion
1 of 5 a day per serving.

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  • 400g (14oz) wholewheat conchiglie
  • 145g (4½oz) frozen peas
  • 145g (4½oz) broad beans, shelled
  • 200ml (7fl oz) creme fraiche
  • 300ml (10fl oz) low-salt vegetable stock
  • ground black pepper
  • 30g fresh mint (leaves only), finely shredded
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1 of you five-a-day Each serving contains
  • Calories 470 24%
  • Sugar 7g 8%
  • Fat 9.8g 14%
  • Saturates 5.6g 28%
  • Salt 0.4g 7%
of an adult's Reference Intake amount. Find out more
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