This Shells with French Green Beans & Vegan Arugula Pesto Alfredo recipe uses 18 oz. Victoria Vegan’s Arugula Pesto Vegan Alfredo sauce and chopped parsley. I used Mantova Italian Organic Whole Wheat Pasta Shells, you can use gluten-free Ancient Harvest Quinoa Shells to make it an exclusively gluten-free dish. Victoria Vegan pasta sauces are certified vegan, Non-GMO Project verified and gluten-free.
where to buy
Victoria Fine Foods’ vegan sauces are available mostly in smaller natural stores and at their e-store victoriafinefoods.com. All of their vegan sauces are certified vegan, Non-GMO Project verified and gluten-free. Ingredients are all natural. As of January 2013, there are currently ten vegan sauces made by Victoria Fine Foods.
Cashew cream (water, cashews), fresh basil, lemon juice from concentrate, arugula, fresh garlic, pine nuts, salt, black pepper, non-dairy lactic acid, rosemary, raw sugar, natural cocoa butter flavor, corn starch, xanthan gum.
Contains: tree nuts.
All of their vegan sauces are certified vegan, Non-GMO Project verified and gluten-free. Ingredients are all natural.
The dish tasted fantastic and these sauces are easy to make with! The vegan alfredo sauce is creamy due to the cashew cream and very tasty with a peppery arugula pesto. It is also a favorite for non-vegans. This pasta dish tastes so fresh and springy, I insist you make it with Victoria Vegan’s arugula pesto alfredo sauce if you are having any kind of spring fever these days.
Shells with French Green Beans & Vegan Arugula Pesto Alfredo
Yield: 2 servings
Cook pasta in boiling salted water until al dente (firm to the bite), stirring occasionally. Drain shells well and transfer to a large pot. Toss with a jar of Victoria Vegan’s Arugula Pesto Alfredo sauce and cook for 8-10 minutes at low-medium heat. Garnish with 1 tablespoon of finely chopped parsley and slowly mix in. Serve with crushed red peppers