Stuffed Conchiglioni with Vegan Greek Cheese

Fancy a beautiful, delicious, nutritious dinner? Look no further!
This stunning looking dish is created by Naz, from Alchemy Eats. It looks like a masterpiece and it is super easy to make.
So delicious!

25 mins

2-4 people

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INGREDIENTS

400g conchiglioni pasta

1 can of Mr Organic Chopped Tomatoes

250ml prepared veg stock

25g tomato paste

3 small, red onions finely chopped

3 garlic cloves minced or finely chopped

A handful of fresh parsley

Vegan feta cheese

Salt & Pepper

METHOD

1. Lightly fry chopped onions in cooking oil for 4 minutes then add crushed garlic.
2. After 2 minutes you can add the chopped tomatoes, tomato paste, vegetable stock, and salt and pepper. Stir well and leave to simmer on a low heat for 10 minutes.
3. Cook the pasta in a separate saucepan as per packet instructions.
4. When the sauce has reduced and become thicker add finely chopped parsley. Stir whilst over heat for another minute.
5. When the pasta is ready, drain and cool with cold water.
6. Using a small spoon stuff the pasta shells with the sauce. Serve with a sprinkle of vegan Greek cheese and fresh parsley.