Shelled Pasta Stuffed with Spinach and Cauliflower Cream
Ingredients
- 400 g pasta shells 60-70 shells
- 3 tbsp olive oil
- 1 handful fresh basil leaves
- filling
- 650 g frozen cauliflower florets defrosted
- 3 handful fresh spinach
- 1 medium onion chopped
- 3 cloves of garlic chopped
- 1 tsp miso paste
- ca. 1 1/3 cups oat milk
- 1 tsp salt
- pinch of pepper
- 2 1/2 tbsp starch i like to use potato starch
- 1 tsp dried basil
- tomato sauce
- 600 ml sieved tomatoes
- 200 ml soya cuisine (vegan single cream)
- 1 tsp dried basil
- 1 tsp dried oregano
- 2 tsp. paprika
- salt and pepper to taste
- 1 medium onion chopped
- 3 cloves of garlic minced
Preparation
Cook pasta shells according to package instructions
Drain and set aside (add some olive oil so the shells won't stick together)
Filling:
Meanwhile, heat a few tbsp of water in a pan over medium heat
Add onion and garlic and cook for about 3 minutes
Add miso paste and stir well
Remove pan from heat
Chop cauliflower florets into small pieces
Add cauliflower, onion and garlic from the pan and spinach to a food processor or high speed blender along with oat milk and blend until smooth and creamy
If your blender or food processor is not that big, split everything in 3 to 4 loads and blend seperately or simply combine ingredients in a bowl and blend with a hand held blender
Transfer filling to a big bowl and add starch, salt, pepper and dried basil
Mix well
For tomato sauce:
Heat a few tbsp
Of water in a pan over medium heat
Add onion and cook for about 2 minutes
Add garlic and cook for another minute
Mix in all the remaining ingredients and cook for about 3-4 minutes or until sauce is hot
Assembling:
Preheat your oven to 200°c
Divide tomato sauce into two big baking dishes
Stuff each shell with a small tbsp
Of filling and place them side by side in the baking dishes
Drizzle 1-2 tbsp
Olive oil over each baking dish with shells
Bake in the oven for about 20-25 minutes
Let everything cool down for 5 mins before serving then add basil leaves