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  • 3 tbsp gluten free Annabel Karmel Organic Pasta shells, uncooked
  • 75 g courgette, trimmed and diced
  • 20 g butter
  • 3 medium tomatoes (about 200g), skinned, deseeded and chopped
  • 30 g cheddar cheese, grated
  • 1 1/2 tsp cream cheese


  1. Cook the pasta according to the instructions on the packet.
  2. Steam the courgette for 4 to 5 minutes until tender.
  3. Melt the butter in a saucepan, add the tomatoes and cook over a low heat for 3 minutes or until mushy.
  4. Remove from the heat and stir in the Cheddar and cream cheese until melted.
  5. Stir in the courgette and whiz in a blender. Strain the pasta and mix with the sauce.
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