In this episode of our ‘Toothpick Series’, perfect for summer share plates and little flavour explosions, we feature our Red Bell Pepper Soft Cheese with Buttery Pan Fried Pasta Shells, Sun-dried Tomatoes, and Fresh Thyme Flowers
INGREDIENTS:
1 block Red Bell Pepper Soft Cheese
1 jar The Vegan Dairy Cultured Butter
1 jar sun-dried tomatoes
1 packet pasta shells
Bunch thyme leaves and / or flowers
Toothpicks
PUTTING IT ALL TOGETHER:
Cook your pasta shells according to packet instructions JUST al dente – do NOT overcook as they will break apart when you pan fry them. Once cooked, add them to a pan with a generous amount of Cultured Butter and pan fry until golden and a little crispy. Set aside to cool. Cut your sun-dried tomatoes in half if they are really big ones, and cut your Red Bell Pepper cheese into cubes. Grab your toothpick and layer on pasta shell, cheese, a clump of thyme, and sun-dried tomato. Repeat until you have used up all your ingredients! This delicious combination is like having the perfect creamy sun-dried tomato pasta dish deconstructed and mounted on a stick – but when it all combines in your mouth.. mmmmmm 🤤
