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| 20 gross | Wholewbeat pasta shells |
| 1 mittel | Onion; very finely chopped |
| 100 Gramm | Mushrooms finely chopped |
| 1 Esslöffel | Ready made pesto sauce |
| 10 | black olives finely chopped |
| 25 Gramm | pine nuts |
| 1 Esslöffel | red wine |
| 1 | 265 gram jar tomato sauce; (Ragu uses The |
| | Vegetarian |
| | Society's V-symbol) |
| 10 | basil leaves fresh |
| 50 Gramm | Strong vegetarian cheddar cheese; grated |
| | Shop-bought pizza style garlic bread |
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1. Fry onion in oil until soft.
2. Add the mushrooms, pesto, olives, pine nuts, red wine and tomato sauce and gently cook on a law heat for 10 minutes. Season.
3. In the meantime boil a large pan of water to which you have added a little olive oil.
4. When the sauce is nearly ready, cook the pasta shells until they are a dente. Drain.
5. Fill each pasta shell with sauce and top with grated vegetarian cheese. Garnish with fresh basil leaves.
Serve with lots of garlic bread. It's a little messy, but great fun to eat with your fingers!
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