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Coriander Pesto Stuffed Pasta Shells

Vegan, gluten free, low FODMAP + free from onion & garlic!!!

I created this divine, fragrant and unique flavoured coriander pesto recipe last year, and have amended the recipe ever so slightly to make these STUFFED PASTA SHELLS!

This recipe is made using a type of shell shaped pasta called Conchiglione, a creamy béchamel sauce, and my nutritious coriander pesto (that contains hidden veggies and protein, with zero onion or garlic; a rarity for pesto…)

A great recipe to SAVE for a dinner party and ready within ~25 mins or less! {so it's relatively spoonie friendly 🥄}

Serves 3-4


~250g Conchiglione - gluten free if required

~ 2 x 200ml carton or jars of plant based béchamel sauce or use the recipe below

Plant based parmesan to grate

Coriander Pesto Filling:

3 cups spinach

2.5 cups coriander

3/4 cups cashew nuts (sub with blanched almonds for low FODMAP)

Juice from 1/2 lemon or 1 tbsp lemon juice

3 tbsp nutritional yeast

1.5 tsp salt

5 tbsp olive oil

Half a block of firm tofu (or 140g)


  1. Boil a large saucepan of water, add the pasta and simultaneously make the pesto

  2. In a blender, add the ingredients for the pesto and blend until mostly smooth (leaving a few lumps for texture if you like)

  3. Cook the pasta according to the packet instructions (for Conchiglione it tends to be ~15 mins) and drain (leaving a little water so they don’t dry out)*

  4. Preheat the oven to 180 degrees centigrade

  5. If you’re creating your béchamel from scratch, make it now

  6. In a baking dish (either one large or two smaller) pour in your béchamel sauce (homemade or bought*) to line the bottom around 1cm deep

  7. Transfer the individual pasta shells to the baking dish and using two teaspoons, stuff with the coriander pesto

  8. Grate some parmesan on top and bake for ~7 minutes, or until the edges of the pasta begin to harden (you don’t want them too crispy)

  9. Add extra parmesan and serve immediately

*Spoonie friendly tip - to sieve the pasta you can use a slotted spoon to avoid lifting the large pan when draining it!

*See the recipe for the homemade béchamel sauce below

Vegan & Gluten Free Béchamel Sauce

*this recipe makes a little more than you may need but you can have a slightly thicker layer of béchamel

  • 3 tbsp plant based butter

  • 2 tbsp gluten free 1:1 flour - I used Schar Mix It! Universal

  • 2 cups warm plant based milk - I used oat milk (use almond milk for low FODMAP)

  • Salt & pepper to taste


  • In the microwave or in a second saucepan, warm up your plant based milk - it should be warm but not boiling. Remove from the heat before the next step.

  • In a saucepan, melt the vegan butter over a mid-low heat. Add your gluten free flour and whisk for around one to two minutes until it thickens. Ensure it is bubbling but you don’t want it to begin to brown. Reduce to a low heat.

  • Pour the milk into the pan, in increments; around 1/2 cup at a time and whisk until thickened, then add more until thickened. This should take around 3-4 mins.

  • Stir in the salt and pepper to taste. We will use this immediately.

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