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Gluten Free Small Shells with Cannellini Beans

We are nearly finishing VEGANUARY Month with a Tuscan speciality.

A truly lovely fragrant simple and inexpensive dish cooked with the powerhouse nutrition that cannellini beans offers, as they are packed with fibre and protein and a good source of numerous micronutrients, including folate, magnesium, and vitamin B6 and a simple sauce made with tomato sauce, garlic, and sage.


  • 350g Nnova Rice Small Shells
  • 1 can (400g) cannellini beans
  • 1 can (400g) chopped tomatoes
  • 3 garlic cloves finely chopped
  • Freshly grated Parmigiano Reggiano or vegan cheese
  • Olive oil
  • Salt and pepper
  • 3 to 4 Sage leaves


  • Warm a pan and then add extra virgin olive oil.
  • Sauté the garlic and sage por a few minutes, avoiding turning brown.
  • Add the chopped tomatoes, a pinch of salt and pepper and let them cook slowly for about 20 to 25 minutes in a low heat. If the sauce stars to dry out, add some of the pasta water.
  • In the meantime, cook the pasta according to the packet instructions, reducing its cooking time 3 minutes, as it must cook 3 more minutes with the sauce.
  • Once cooked drain it and keep part of the water just in case the sauce needs it.
  • Mix the pasta with the sauce and cook for further 3 minutes, until everything incorporates.
  • Sprinkle with freshly grated Parmigiano Reggiano or vegan cheese.

         Enjoy it! 

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