My Vegan Kitchen

Pesto and tofu stuffed Conchiglioni

Imogen Taylor - Saturday, August 22, 2020

This is a great festive dish, especially if you’re leaning in an Italian direction!

I made the tomato sauce the day before (use your usual Italian tomato sauce recipe), and fortified it with a good dose of the Romesco paste from a few days ago (it always pays to make a big batch). So it was a really rich sauce.


20 conchiglione pasta shells (you may only need 16 but allow for breakages), cooked in well salted water

I used a large stock pot for these so they would have plenty of space and be less likely to break

Cook your pasta shells, drain well, and lay out on a tray ready for the filling

A rich homemade Italian tomato sauce

Tofu/pesto filling.

Half of 1 large onion, finely diced

half a bunch of spring onions, chopped

2 cloves of garlic, roughly chopped 

350gm tofu

at least 300gm vegan basil pesto

Sautée the onion, spring onions and garlic till soft and translucent. Put the onion mixture along with the pesto and tofu into a food processor and blitz till amalgamated.

Line the pasta shells with the tofu filling and place the stuffed shells in a pan on top of the home-made sauce.

Bake at 180 degrees Celsius for 35 to 40 minutes.

Serve with fresh Italian parsley, and olives. And a good dose of freshly ground black pepper!


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