Creamy Beef Shells

Yet another pasta recipe...

 

Is there a Pasta Anonymous by any chance? I think I may need their help.

 

But again. This recipe is superb. I'm not big on using the processed 'fake meats' but sometimes, once in a while, they're good as a wee treat.

 

This one really is a treat. So creamy, decadent and moreish. I'm trying to think of ways to improve it but I reckon it's pretty much perfect.

 

I don't have kids but I'm kind of thinking this one would be one the kids would love. I may have to try out that theory on one of my friends kids sometime.

 

Prep Time 20 mins

Cook Time 20 mins

 

Serves 4

 

Special Equipment - Casserole Pot

 

Ingredients:

 

230g Pasta shells, medium or large

2 teaspoons Olive oil

450g Vegan Mince

2 Tablespoons Vegan butter

250g Chestnut Mushrooms, thinly sliced

1/2 a Red Onion, diced

6 Cloves Garlic, finely chopped

2 Tablespoons All purpose flour

250 ml Vegetable broth

500ml Passata

125ml Full Fat Coconut Milk

2 teaspoons Italian seasoning

Vegan Grated Cheese

Salt and Pepper to taste

 

 

 

Instructions:

 

Cook the pasta shells according to package directions, until al dente. Drain when done.

 

While the pasta is cooking, heat the olive oil in a large non-stick skillet on medium high. Add the vegan beef, break apart into crumbles with a large spoon or spatula.

 

Brown, reducing heat as needed until the vegan beef is completely brown. It may take 5-7 minutes. 

 

Remove the vegan beef from the skillet when done and put in a bowl. Set aside.

 

In the same large skillet, heat the vegan butter on medium high and then add the onion, garlic and mushrooms. Saute, reducing heat as needed until the onion is translucent. About 3-4 minutes.

 

Then add the flour into the skillet and stir to combine, make sure the butter and flour are fully combined. Cook for a minute.

 

Now add the veggie broth, passata and coconut cream. Whisk to combine everything and make sure there are no lumps of flour in the sauce.

 

Add the Italian seasoning, and a pinch of salt and pepper. Whisk to combine. Let the sauce simmer for 2-3 minutes, or until it has thickened slightly.

 

Then add the pasta shells and vegan beef. Toss everything together. 

 

Turn heat to low.

 

Sprinkle in the vegan cheese if using, and stir. Let melt for a minute. 

 

Taste and adjust seasoning.

 

Inhale.

 

 

 

 

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