Stuffed Pasta with Cauliflower and Spinach
Ingredients
- 350g pasta shells
- 2 tsp olive oil
- fresh basil leaves for topping
Filling
- 600g cauliflower (I used frozen)
- 4 handful fresh spinach
- 1 onion
- 3 garlic cloves
- about 50ml soy cooking cream
- 1 tsp soya sauce
- 1 tsp dried oregano
- salt and pepper to taste
Tomato sauce
- 600ml sieved tomatoes
- 200ml soy cooking cream
- 1 onion
- 3 garlic cloves
- 1 tsp tomato paste
- 2 tsp dried oregano
- 1 tsp dried thyme
- salt and pepper to taste
Preparation
Cook pasta according to package instructions, then set aside and add some olive oil to prevent sticking.
For the filling: Heat 2 tsp olive oil in a pan at medium heat. Chop the onion and the 3 cloves of garlic. Fry them for a few minutes until the onion gets glassy. Add cauliflower and 3 tsp water in the pan. Cook the cauliflower at medium heat until soft, about 10 minutes. Then mix the ingredients of the pan with the spinach, soy cooking cream and the spices in a blender until you have a creamy consistency.
For the tomato sauce: Heat 1 tsp olive oil in a cooking pot and fry the chopped onion and garlic cloves. Add tomato paste and agave syrup, fry for about 1 minute at medium temperature. Then add the tomatoes, soy cooking cream and dried herbs. Finally season with salt and pepper to taste.
Preheat the oven to 200C/400F top and bottom heat. Spread the tomato sauce on two big baking dishes (approx. 20x30). Stuff each shell with a tbsp. of filling and place them next to each other in the baking dishes. Drizzle about 1 tsp olive oil over each baking dish with shells, bake for 20-25 minutes. Serve with fresh basil and spinach leaves.
