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Creamy pasta shells with mint recipe

Creamy pasta shells with mint recipe

28 ratings

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  • Serves 4
  • 5 mins to prepare and 20 mins to cook
  • 578 calories / serving


  • 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

  • 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


  1. 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.
  2. 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.
  3. Drain the peas and pasta and return to the pan. Stir the crème fraîche sauce through the pasta and serve immediately.

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