Vegan Shells With Vegetables Recipe

Name: Vegan Shells with Vegetables
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Cuisine: Italian
Ingredients: 2 Pieces Red & Yellow Bell Pepper - Protected Cultivation; 250 g Zucchini Green; 500 g Spt Frozen Mixed Vegetables; 500 g Pastazara Durum Wheat Semolina Farfalle Pasta; 500 ml Conscious Food Cold Pressed Coconut Oil; 100 g Urban Platter Vegan Cheddar Cheese Seasoning; 100 g Broccoli Florets; 70 g Namakwali Authentic Mix Seasoning Flavoured Salt; 100 g Dg1 Garlic Powder; 500 g Dairy Craft Unsalted White Butter

Italian cuisine · 600 calories

About this recipe

A comforting vegan dinner featuring pasta shells, fresh vegetables, and a creamy plant-based sauce. Perfect for solution seekers looking for a quick and satisfying meal.

Ingredients

2 Pieces Red & Yellow Bell Pepper - Protected Cultivation
250 g Zucchini Green
500 g Spt Frozen Mixed Vegetables
500 g Pastazara Durum Wheat Semolina Farfalle Pasta
500 ml Conscious Food Cold Pressed Coconut Oil
100 g Urban Platter Vegan Cheddar Cheese Seasoning
100 g Broccoli Florets
70 g Namakwali Authentic Mix Seasoning Flavoured Salt
100 g Dg1 Garlic Powder
500 g Dairy Craft Unsalted White Butter

Instructions

1. Cook 250 g of pasta shells in boiling water according to package instructions until al dente. Drain and set aside.
2. In a large pan, melt 2 tbsp of vegan butter over medium heat.
3. Add 1 cup of mixed vegetables (such as diced bell peppers, zucchini, and broccoli) to the pan and sauté for 5-7 minutes until tender.
4. Stir in the cooked pasta shells and mix well to combine with the vegetables.
5. Sprinkle 1/2 cup of shredded vegan cheese over the mixture and cook on low heat until the cheese melts, about 2-3 minutes.
6. Season with 1/2 tsp of garlic powder and salt to taste. Mix thoroughly.
7. Serve warm and enjoy your vegan shells with vegetables.