Spinach and Feta Pasta
Ingredients
- 50g giant pasta shells
Marinara sauce
- 1 box strained tomatoes
- 2 tbsp tomato sauce
- 2 tsp olive oil
- 4 cloves garlic, crushed
- 1/2 tsp finely ground sea salt
- Pepper
- 4 sprigs fresh thyme, leaves only
- 1 sprig finely chopped oregano, leaves only
Spinach filling
- 100g vegan feta, crumbled
- 200g spinach (frozen, then defrosted OR fresh and wilted)
- 1 onion, finely diced
- 3 cloves garlic, crushed
- 2 tsp olive oil
- Pinch sea salt
- 1/2 cup vegan fermented cashew cheese
Preparation
Heat olive oil in medium sized saucepan. Add garlic and sauté for 1-2 minutes until browned.
Add remaining ingredients. Bring to a gentle boil, then reduce and simmer for 15 minutes, stirring occasionally.
Method
Heat a frypan over medium flame, then add olive oil. Add onion and salt and cook for 2-4 minutes, or until translucent. Add garlic and sauté for a further 30 seconds. Turn off heat.
In a bowl, mix remaining ingredients. Add cooled onion and garlic, and mix together until uniform.
Assembly
Heat oven to 200 degrees Celsius.
Pour a layer of marinara sauce in the bottom of a deep tray.
Cook the giant pasta shells according to package instructions until al dente.
Spoon filling into pasta shells, placing onto the marinara base. You can layer the shells a little if you need to.
Once you have finished filling, top with extra marinara sauce, sprinkle with vegan cheese if desired and bake covered for approximately 30 minutes.
Notes
Vegan fermented cashew cheese can be store-bought or prepared using an external recipe if needed.
The vegan cheese topping is optional and can be adjusted based on preference.
