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Creamy pasta shells with mint recipe

28 ratings

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

Each serving contains

Energy
2420kj
578kcal 29%
Fat
23g 33%
Saturates
14g 70%
Sugars
5g 5%
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