Vegan Spinach 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
- Leaves from 4 sprigs fresh thyme
- Leaves from 1 sprig oregano, finely chopped
Spinach filling
- 100g vegan feta, crumbled or vegan Parmesan, grated
- 200-300g spinach (frozen and defrosted or fresh and wilted) or silverbeet (chopped and blanched)
- 1 onion, finely diced
- 3 cloves garlic, crushed
- 2 teaspoons olive oil
- Pinch of sea salt
- 1/2 cup vegan fermented cashew cheese
Preparation
Cook the pasta shells according to package instructions.
Heat olive oil in a medium-sized saucepan. Add garlic and sauté for 1-2 minutes until browned.
Add the remaining marinara sauce ingredients. Bring to a gentle boil, then reduce heat and simmer for 15 minutes, stirring occasionally.
Heat a frypan over medium heat, then add olive oil. Add onion and salt and cook for 2-4 minutes, or until translucent. Add garlic and sauté for a further 30 seconds. Turn off heat.
In a bowl, mix the remaining spinach filling ingredients. Add the cooled onion and garlic mixture and stir until uniform.
Heat oven to 180 degrees Celsius.
Pour a layer of marinara sauce into the bottom of a deep baking 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 vegan cheese if desired, and cover before baking for approximately 30 minutes.
Tips
Enjoy the dish as is or serve with a green side salad.
