Pasta Shells with Pesto-tofu Filling and Tomato Sauce

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Pasta Shells with Pesto-tofu Filling and Tomato Sauce
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Health Score:
6,6 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
399
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie399 kcal(19 %)
Protein9.98 g(10 %)
Fat29.1 g(25 %)
Carbohydrates28.48 g(19 %)
Sugar added0 g(0 %)
Roughage2.79 g(9 %)
Vitamin A112.01 mg(14,001 %)
Vitamin D0 μg(0 %)
Vitamin E0.73 mg(6 %)
Vitamin B₁0.16 mg(16 %)
Vitamin B₂0.1 mg(9 %)
Niacin3.69 mg(31 %)
Vitamin B₆0.21 mg(15 %)
Folate38.9 μg(13 %)
Pantothenic acid0.32 mg(5 %)
Biotin5.31 μg(12 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C18 mg(19 %)
Potassium374.23 mg(9 %)
Calcium80.93 mg(8 %)
Magnesium52.27 mg(17 %)
Iron2.79 mg(19 %)
Iodine0.75 μg(0 %)
Zinc1.13 mg(14 %)
Saturated fatty acids3.54 g
Cholesterol0 mg

Ingredients

for
4
For the tomato sauce
1
1
1 tablespoon
400 grams
chunky Tomatoes (canned)
½ teaspoon
dried Oregano
For the noodles
250 grams
Conchiglioni pasta (large pasta shells)
2 handfuls
4 tablespoons
1
50 grams
freshly ground black Pepper
250 grams

Preparation steps

1.

For the tomato sauce: Peel the onion and garlic and chop finely. Heat the olive oil in a skillet and sauté the onion and garlic until translucent. Add the tomatoes and oregano, cover and simmer until lightly thickened, about 10 minutes. Season with salt and pepper.

2.

For the noodles: Cook the pasta shells according to package directions until al dente, drain, rinse and drain well.

3.

For the pesto: Rinse the basil, shake dry and pluck off the leaves. Peel the garlic and place in a blender with the olive oil, basil and pine nuts and puree. Add the tofu and puree until smooth, season with salt.

4.

Spoon the pesto filling into the pasta shells, arrange on plates and spoon the tomato sauce over.