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
Spinach & Feta Pasta Shells
with Italian-style hard cheese & fresh oregano
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 45 minutes
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
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.
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.
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.
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.
Frequently Asked Questions
What is the preparation time for Spinach & Feta Pasta Shells?
The preparation time for Spinach & Feta Pasta Shells with Italian-style hard cheese & fresh oregano is between 15 and 30 minutes.
What is the total time required to make Spinach & Feta Pasta Shells with Italian-style hard cheese & fresh oregano?
The total time required to make Spinach & Feta Pasta Shells with Italian-style hard cheese & fresh oregano is between 30 and 45 minutes.
How many servings does Spinach & Feta Pasta Shells provide?
4 servings
What are the main ingredients in Spinach & Feta Pasta Shells?
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
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?
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
How many calories does Spinach & Feta Pasta Shells have?
874 calories
How much fat content does Spinach & Feta Pasta Shells have?
grams
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