Print
Green Split Pea and Pesto Stuffed Conchiglie - soft pasta shells filled with split peas and homemade pesto, baked in a tangy tomato sauce. All vegan and all delicious! #veganpastarecipe #veganrecipes #pastarecipes | Recipe on thecookandhim.com

Green Split Pea and Pesto Stuffed Conchiglie

Prep: 20 mins | Cook: 90 mins | Total: 110 mins | Quantity: 4 servings

Ingredients

  • 1 red onion
  • 2-3 cloves garlic
  • drizzle of olive oil
  • 1 cup (200g) Hodmedods Green Split Peas
  • 3 cups (750ml) vegetable stock
  • 3 cups (80g or roughly 3 good handfuls) fresh baby spinach
  • salt and pepper
  • 4 cups (300g) large conchiglie pasta shells
  • 1 x  Marinara Sauce recipe or sub a good quality 500g jar of Marinara Sauce

Pesto:

  • 2 cups fresh basil leaves (approximately 2 large handfuls)
  • 1/2 lemon – juice only
  • 1/3 cup (45g) pine nuts
  • 3 medium cloves garlic – peeled
  • 1 tsp salt
  • 2 tblsp nutritional yeast
  • 1/4 cup oil – avocado and olive both work great
  • Blender or food processor

Instructions

  1. Peel the onion and garlic cloves. Finely dice the onion and crush the garlic and put both into a medium/large heavy based saucepan with a drizzle of olive oil
  2. Gently cook these over a medium heat for a couple of minutes until softened, stirring
  3. Add the split peas and vegetable stock, stir, bring to the boil then reduce the heat and simmer for around 1 hour, stirring occasionally until thick and creamy. Test the peas and cook for a little longer, topping up with veg stock if they're still too firm for you.
  4. While the peas are cooking bring a large pan of salted water to the boil and cook the pasta shells for 11 minutes. Drain and run under cold water to prevent any further cooking. Drain again and set aside
  5. For the pesto put everything into a food processor or blender and whizz to a smooth paste
  6. When the peas are cooked stir in the spinach until it wilts and mixes into the peas. I normally do this a handful at a time or the pot gets very crowded!
  7. Stir around half the pesto through the peas and taste - add more depending on personal taste. Add salt and pepper as required too
  8. Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6
  9. Pour the marinara sauce into the bottom of a large baking dish or pan
  10. Use a largeish spoon to scoop the peas into the pasta shells then nestle each one into the tomato sauce. Repeat until all the shells are filled
  11. Bake for 25-30 minutes until golden and crispy. Serve immediately

Notes

  • The last time I made this I hadn't discovered a decent vegan parmesan yet! There's a very good one from Violife available in Tesco in the UK which would be lovely grated on top just before serving
  • Any leftovers can be chilled and reheated - just make sure it's all piping hot before eating!

Recipe by The Cook & Him at https://thecookandhim.com/recipes/green-split-pea-and-pesto-stuffed-conchiglie/