What are the main ingredients in Spinach & Feta Pasta Shells?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

What is the nutritional information of Spinach & Feta Pasta Shells?

Calories: 874, Carbs: 122 grams, Fat: grams, Protein: 18.2 grams, Sugar: 16.8 grams, Salt: 817 grams

How do I prepare Spinach & Feta Pasta Shells?

PASTA, PRONTO!: Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 17-20 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil. SLICE, DICE & FRY: Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Add in the grated garlic and chilli flakes (to taste) and fry until fragrant, 1-2 minutes (shifting constantly). Mix in the sliced mushrooms and fry until golden, 5-6 minutes (shifting occasionally). TASTY TOMATO SAUCE: Once the mushrooms are done, pour in the tomato passata and 100ml of water. Lower the heat and simmer until reduced and thickened, 10-12 minutes (shifting occasionally). Add a sweetener and seasoning. REUNITED: When the sauce has 5 minutes remaining, stir through the sour cream, the rinsed spinach, the drained feta, cooked pasta and ½ the chopped oregano. Add some of the reserved pasta water if the sauce is too thick. PERFECT PASTA: Plate up a hearty helping of the spinach & feta pasta and scatter over the hard cheese. Garnish with the remaining chopped oregano.

What should be prepared from my kitchen to make Spinach & Feta Pasta Shells?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Spinach & Feta Pasta Shells

Name: Spinach & Feta Pasta Shells
Prep time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey

Al dente pasta shells are elevated with a tantalising taste combination of earthy spinach, creamy feta, sour cream, and coated in a sweet tomato passata sauce. Flavours of garlic, chilli & mushrooms, with a scattering of Italian hard cheese complete this memorable dish.

Spinach & Feta Pasta Shells

with Italian-style hard cheese & fresh oregano

Hands on Time: 15 - 30 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

Button Mushrooms
Danish-style Feta
Dried Chilli Flakes
Fresh Oregano
Garlic Clove
Garlic Cloves
Grated Italian-style Hard Cheese
Large Pasta Shells
Onion
Onions
Sour Cream
Spinach
Tomato Passata

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Serves 1

PASTA, PRONTO!
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 17-20 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
SLICE, DICE & FRY
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Add in the grated garlic and chilli flakes (to taste) and fry until fragrant, 1-2 minutes (shifting constantly). Mix in the sliced mushrooms and fry until golden, 5-6 minutes (shifting occasionally).
TASTY TOMATO SAUCE
Once the mushrooms are done, pour in the tomato passata and 50ml of water. Lower the heat and simmer until reduced and thickened, 8-10 minutes (shifting occasionally). Add a sweetener and seasoning.
REUNITED
When the sauce has 5 minutes remaining, stir through the sour cream, the rinsed spinach, the drained feta, cooked pasta and ½ the chopped oregano. Add some of the reserved pasta water if the sauce is too thick.
PERFECT PASTA
Plate up a hearty helping of the spinach & feta pasta and scatter over the hard cheese. Garnish with the remaining chopped oregano.

Large Pasta Shells - 125g
Onion - 1
Garlic Clove - 1
Dried Chilli Flakes - 5ml
Button Mushrooms - 125g
Tomato Passata - 100ml
Sour Cream - 30ml
Spinach - 40g
Danish-style Feta - 40g
Fresh Oregano - 4g
Grated Italian-style Hard Cheese - 25ml

Download the Recipe

Serves 2

PASTA, PRONTO!
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 17-20 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
SLICE, DICE & FRY
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Add in the grated garlic and chilli flakes (to taste) and fry until fragrant, 1-2 minutes (shifting constantly). Mix in the sliced mushrooms and fry until golden, 5-6 minutes (shifting occasionally).
TASTY TOMATO SAUCE
Once the mushrooms are done, pour in the tomato passata and 100ml of water. Lower the heat and simmer until reduced and thickened, 10-12 minutes (shifting occasionally). Add a sweetener and seasoning.
REUNITED
When the sauce has 5 minutes remaining, stir through the sour cream, the rinsed spinach, the drained feta, cooked pasta and ½ the chopped oregano. Add some of the reserved pasta water if the sauce is too thick.
PERFECT PASTA
Plate up a hearty helping of the spinach & feta pasta and scatter over the hard cheese. Garnish with the remaining chopped oregano.

Large Pasta Shells - 250g
Onion - 1
Garlic Clove - 1
Dried Chilli Flakes - 10ml
Button Mushrooms - 250g
Tomato Passata - 200ml
Sour Cream - 60ml
Spinach - 80g
Danish-style Feta - 80g
Fresh Oregano - 8g
Grated Italian-style Hard Cheese - 50g

Download the Recipe

Serves 3

PASTA, PRONTO!
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 17-20 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
SLICE, DICE & FRY
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 6-7 minutes (shifting occasionally). Add in the grated garlic and chilli flakes (to taste) and fry until fragrant, 1-2 minutes (shifting constantly). Mix in the sliced mushrooms and fry until golden, 6-7 minutes (shifting occasionally).
TASTY TOMATO SAUCE
Once the mushrooms are done, pour in the tomato passata and 150ml of water. Lower the heat and simmer until reduced and thickened, 12-15 minutes (shifting occasionally). Add a sweetener and seasoning.
REUNITED
When the sauce has 5 minutes remaining, stir through the sour cream, the rinsed spinach, the drained feta, cooked pasta and ½ the chopped oregano. Add some of the reserved pasta water if the sauce is too thick.
PERFECT PASTA
Plate up a hearty helping of the spinach & feta pasta and scatter over the hard cheese. Garnish with the remaining chopped oregano.

Large Pasta Shells - 375g
Onions - 2
Garlic Cloves - 2
Dried Chilli Flakes - 15ml
Button Mushrooms - 375g
Tomato Passata - 300ml
Sour Cream - 90ml
Spinach - 120g
Danish-style Feta - 120g
Fresh Oregano - 12g
Grated Italian-style Hard Cheese - 75ml

Download the Recipe

Serves 4

PASTA, PRONTO!
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 17-20 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
SLICE, DICE & FRY
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 6-7 minutes (shifting occasionally). Add in the grated garlic and chilli flakes (to taste) and fry until fragrant, 1-2 minutes (shifting constantly). Mix in the sliced mushrooms and fry until golden, 6-7 minutes (shifting occasionally).
TASTY TOMATO SAUCE
Once the mushrooms are done, pour in the tomato passata and 200ml of water. Lower the heat and simmer until reduced and thickened, 12-15 minutes (shifting occasionally). Add a sweetener and seasoning.
REUNITED
When the sauce has 5 minutes remaining, stir through the sour cream, the rinsed spinach, the drained feta, cooked pasta and ½ the chopped oregano. Add some of the reserved pasta water if the sauce is too thick.
PERFECT PASTA
Plate up a hearty helping of the spinach & feta pasta and scatter over the hard cheese. Garnish with the remaining chopped oregano.