What’s for dinner tonight? This is a vegetarian light pasta dish the whole family will enjoy. The mini shells are tossed with grape tomatoes, red and yellow peppers and simmered in tomato sauce. It’s a quick and easy vegetarian option for a meatless dinner or lunch.
There is more to this recipe, Yes more goodness!
There is something about springtime that inspires me to cook meals that have lots of fresh veggies with vibrant colors like this Quinoa Salad or this Healthy Kale Pomegranate Salad. In this recipe, I combined mini pasta shells with grape tomatoes, mushrooms, red/yellow bell peppers, cilantro, and lots of basil ( I think pasta without basil is like bread without butter:) but that’s just me). I like to use mini pasta shells because they are one of my son’s favorites. Anything that makes your kids eat is worth making again, right?
Ingredients you’ll need :
- Pasta shells (or any other pasta)
- marinara sauce
- Garlic
- Unsalted butter
- Italian seasoning
- Olive oil
- Grape tomatoes
- Mushroom
- red/yellow pepper
- Cilantro
- Basil
- Black pepper
- salt
How to make this Vegetarian Mini Pasta Shells Recipe
The first step is to cook the pasta. Boil the water and add olive oil and salt. Once the water is boiling, add the pasta shells. I like my pasta al dente so I cook the shells for about 7-10 minutes. While the pasta is cooking, wash and dice all the vegetables and set aside.
On the stove over medium-high heat place a large skillet and add the butter and mushrooms. Stir for about 1-2 minutes, then, add the peppers, tomatoes, garlic, Italian seasoning, basil, and cilantro.
Add marinara sauce and about a ½ cup water from the pasta that is boiling. Cook all for about 3-4 minutes. 
While the sauce is cooking, boil the pasta. Next, drain all the water from the pasta and combine it with the sauce. Add salt to taste.
Below you will find an easily printable recipe card. Please, feel free to leave any comments and/or suggestions. I would be delighted to hear from you all.
Until the next one…
STOVETOP VEGETARIAN MINI PASTA SHELLS RECIPE
Ingredients
- 1 pound(454g) pasta shells
- 24 oz(680 g) marinara sauce
- 2 cloves garlic (minced)
- 2 tablespoon unsalted butter
- I tablespoon Italian seasoning
- 1 teaspoon olive oil
- 1 tablespoon salt (divided)
- 1 cup mushroom ( diced)
- ½ cup water
- ½ cup grape tomatoes
- ½ red bell pepper (about ½ cup)
- ½ yellow bell pepper ( about ½ cup)
- cilantro
- basil
- pinch black pepper
Instructions
- The first step is to cook the pasta. Boil the water and add olive oil and salt. Once the water is boiling, add the pasta shells. I like my pasta al dente so I cook the shells for about 7-10 minutes. While the pasta is cooking, wash and dice all the vegetables and set aside.
- On the stove over medium-high heat place a large skillet and add the butter and mushrooms. Stir for about 1-2 minutes. Then, add the peppers, tomatoes, garlic, Italian seasoning, basil, and cilantro.
- Add marinara sauce and about a ½ cup water from the pasta that is boiling. Cook all for about 3-4 minutes.
- While the sauce is cooking, boil the pasta.
- Next, drain all the water from the pasta and combine it with the sauce. Let it cook for about 5 to 10 minutes.
Nutrition
*Nutritional Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate.
If you give this recipe a try, let me know! Leave a comment, rate it and do not forget to tag your pictures to #asimpletweakrecipes on Instagram. Make sure to pin it in your favorite Pinterest board:)
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