Vegan Stuffed Pasta Shells
Ingredients
- 1 cup dry green split peas 2 1/4 cups water
- divided 1/4 cup fresh basil leaves 1 to 2 tablespoons fresh lemon juice 1 teaspoon Balsamic Vinegar 1 or 2 cloves garlic
- minced 1 teaspoon sea salt 1 pack jumbo pasta shells
- Marinara sauce
Preparation
Using a small saucepan and set at a high heat, combine the two cups of water and peas and bring them to boil
Lower the heat once boiling, and cover the pan to let the peas simmer until tender, for about 25 minutes
Take the cooked peas and drain and rinse them, then transfer them to a large food processor bowl
Now with the same saucepan cook the jumbo pasta shells according to the package directions
Preheat your oven to 180ºC and using a 9
Add the remaining 1/4 cup of water, fresh basil, 1 tablespoon of lemon juice, 1 teaspoon balsamic vinegar, 1 clove of garlic, and salt to the food processor bowl, and process it together with the cooked split peas
Add more lemon juice or garlic if desired
When the jumbo pasta shells are tender, drain them and fill each shell with a large spoonful of the pea mixture
Arrange the stuffed shells into a single layer in the prepared glass baking dish and spoon additional marinara sauce over the top of each pasta shell
Now bake them for about 30 minutes in the oven
Serve them warm and garnished with fresh basil leaves