Creamy Pesto Vegan Filled Pasta Shells

A delicious and impressive mid-week meal. Giant pasta shells filled with a creamy vegan cheese and pesto mix, baked with a simple tomato sauce. Serve hot straight from the oven with fresh basil leaves.


Pre-heat the oven to 190°C.

Par-cook the pasta shells for 10 minutes, drain and set to one-side.

To make the pasta filling – finely chop the vegan Greek cheese into small pieces and add to a bowl. Add 4 tablespoons of vegan pesto, pour in the Unsweetened Almond Breeze, the zest of ½ lemon and a few twists of black pepper. Use the back of a spoon to press the vegan Greek cheese and the rest of the ingredients into a paste (don’t worry if some of the vegan cheese stays in small pieces).

To make the tomato sauce, finely chop the onion and garlic. Heat the oil in a pan and cook the onion and garlic for a few minutes until the onion starts to soften. Add the chopped cherry tomatoes and cook with the onion for a couple of minutes before pouring in the passata, Unsweetened Almond Breeze and seasoning. Allow the tomato sauce to simmer and cook for a further 10 minutes.

Fill each pasta shell with the creamy vegan cheese and pesto filling.

Pour the cooked tomato sauce into an oven proof dish (roughly 25cm x 18cm) and set the filled pasta shells into the sauce.

Cover the oven proof dish with foil, place in the oven on the middle shelf and bake for 18 minutes.

Remove from the oven, scatter with fresh basil leaves and serve immediately.

This recipe uses Unsweetened Almond Breeze

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10 Conchiglioni large pasta shells

Pasta filling

200g vegan Greek-style cheese

40ml Unsweetened Almond Breeze®

4 tbsp. vegan pesto

Zest of ½ lemon

Few twists black pepper

Tomato sauce

1 tbsp. rapeseed oil

1 clove garlic

½ red onion, finely chopped

390g passata

6 fresh cherry tomatoes, halved

30ml Unsweetened Almond Breeze®

Pinch of salt

Few twists of black pepper

To serve

Fresh basil leaves