Vegan Spinach and Feta Pasta
Ingredients
- 250g giant pasta shells
Marinara sauce
- 1 x can/box strained tomatoes
- 2 Tbsp tomato sauce/paste
- 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
- 200-300g spinach (frozen, then defrosted OR fresh and wilted) or silverbeet (chopped + blanched)
- 1 onion, finely diced
- 3 cloves garlic, crushed
- 2 tsp olive oil
- Pinch sea salt
- 1/2 cup vegan fermented cashew cheese (see blog post)
Preparation
Cook the 250g giant pasta shells according to package instructions.
Heat olive oil in a medium sized saucepan and add garlic, sauté for 1-2 minutes until browned.
Add remaining marinara ingredients, bring to a gentle boil, then reduce heat and simmer for 15 minutes, stirring occasionally.
Meanwhile, heat a frypan over medium flame, add olive oil, onion, and salt, and cook for 2-4 minutes until translucent.
Add garlic to the frypan and sauté for a further 30 seconds, then turn off heat.
In a bowl, mix vegan feta, prepared spinach or silverbeet, and vegan fermented cashew cheese, then add the cooled onion and garlic mixture and stir until uniform.
Heat oven to 180 degrees C.
Pour a layer of marinara sauce into the bottom of a deep tray.
Spoon filling into the cooked pasta shells and place them on the marinara base, layering if necessary.
Top with extra marinara sauce, sprinkle with optional vegan cheese, cover, and bake for approximately 30 minutes.
