Vegan Spinach and Feta Pasta Bake
Ingredients
Pasta
- 250g giant pasta shells
Marinara sauce
- 1 can or box strained tomatoes
- 2 tablespoons tomato sauce or paste
- 2 teaspoons olive oil
- 4 cloves garlic, crushed
- 1/2 teaspoon finely ground sea salt
- Pepper to taste
- 4 sprigs fresh thyme, leaves only
- 1 sprig oregano, finely chopped, leaves only
Spinach filling
- 100g vegan feta, crumbled
- 200-300g spinach (frozen and defrosted or fresh and wilted)
- 1 onion, finely diced
- 3 cloves garlic, crushed
- 2 teaspoons olive oil
- Pinch of sea salt
- 1/2 cup vegan fermented cashew cheese
Preparation
Pasta cooking
Cook 250g giant pasta shells as per packet instructions.
Marinara sauce
Heat 2 teaspoons olive oil in a medium sized saucepan. Add 4 cloves crushed garlic and sauté for 1-2 minutes until browned.
Add the remaining ingredients: 1 can or box strained tomatoes, 2 tablespoons tomato sauce or paste, 1/2 teaspoon sea salt, pepper, 4 sprigs thyme leaves, and 1 sprig chopped oregano leaves. Bring to a gentle boil, then reduce heat and simmer for 15 minutes, stirring occasionally.
Spinach filling
Heat a frypan over medium heat, then add 2 teaspoons olive oil. Add 1 finely diced onion and a pinch of sea salt, and cook for 2-4 minutes or until translucent. Add 3 cloves crushed garlic and sauté for a further 30 seconds. Turn off heat.
In a bowl, mix 100g crumbled vegan feta, 200-300g prepared spinach, and 1/2 cup vegan fermented cashew cheese. Add the cooled onion and garlic mixture and stir together until uniform.
Assembly
Preheat oven to 180 degrees Celsius.
Pour a layer of marinara sauce in the bottom of a deep tray.
Spoon the spinach filling into the cooked pasta shells and place them on the marinara sauce base. Layer the shells if necessary.
Top with extra marinara sauce, sprinkle with optional vegan cheese, and cover. Bake for approximately 30 minutes.
Tips
Delicious enjoyed as is or with a green side salad.
