Pastaschelpen met zeebanket en groenten

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350 gr pastaschelpen
2 eetlepels olijfolie
1 ui
1 teen knoflook
400 gr zeebanket
1 pakje gekruide tomatensaus (Sugo)
1 rode paprika
350 gr doperwten
3 takjes basilicum
1 dl Room Culinair

Verwarm de oven voor op 175°C.
Kook de schelpen 2 minuten.
Snipper de ui en de knoflook en fruit ze in de olie.
Voeg het zeebanket toe en roerbak 4 minuten.
Vul de pastaschelpen hiermee en leg ze in een ingevette ovenschaal.
Vermeng de sugo met de paprikasnippers, de geknipte basilicum, de doperwten en
de room, schenk dit over de schelpen en bak het gerecht 20-25 minuten.