maple•spice: Creamy Almond Feta, Tomato and Basil Shells

Creamy Almond Feta, Tomato and Basil Shells - vegan and soy free

Well, after the Baby Spinach Salad with Sage Roasted Sweet Potato, Walnuts and Almond Feta recipe consider this part 2 of things to make with leftover almond feta!

I actually have a LOT of really simple, easy pasta recipes that I make quite often but are not on the blog...I guess I always think that they are far too simple to publish, but now, I've decided that's crazy - I mean who doesn't like an easy recipe?!?

This one in particular, is one of my favourites - I will almost always whip this up whenever I have some of the almond feta in the fridge. It involves minimal chopping, only uses one pot, the sauce is made while the pasta cooks and is absolutely wonderful :-)

Creamy Almond Feta, Tomato and Basil Shells

(serves 1)

• 75g shells

• 1 large clove garlic

• 2 medium tomatoes, cored and chopped

• 1-2 Tbsp chopped fresh basil

• about 30g almond feta

• salt and pepper to taste*

* I love to use ¼ tsp of Spike seasoning in this dish instead of salt - I believe you can only buy it in North America, I brought some home last time I was in Canada. It's a seasoned herbal salt and just goes perfectly with tomatoes! If you have some, do try it in this, if not regular salt will be just fine :-)

Bring 1 litre of water to the boil with 2 teaspoons of salt. Add the shells, stir and boil according to package instructions.

Meanwhile, add the chopped tomatoes and garlic to a mortar and pestle and pound them until them are all mushed up. Add the basil and seasoning and give it another mix.

Drain the pasta well and return to the pot. Add the tomato, garlic and basil mixture and simmer on low heat until it's less watery, stirring all the while - you don't want ALL the liquid gone but it should reduce a little bit. Crumble in the almond feta now and stir until it's all mixed in and creamy. Taste and season as need be.