Spinach and Feta Pasta
Ingredients
- Pasta shells
Marinara sauce
- 1 box strained tomatoes
- 2 tbsp tomato sauce
- 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
- 200g spinach (frozen, then defrosted or fresh and wilted)
- 1 onion, finely diced
- 3 cloves garlic, crushed
- 2 tsp olive oil
- Pinch sea salt
- 1/2 cup vegan fermented cashew cheese (store bought)
Preparation
Heat olive oil in medium sized saucepan. Add garlic and sauté for 1-2 mins until browned
Add remaining ingredients. Bring to a gentle boil, then reduce and simmer for 15 mins, stirring occasionally
Spinach filling
Heat a frypan over medium flame, then add olive oil. Add onion and salt and cook for 2-4 mins, or until translucent. Add garlic and sauté for a further 30 seconds. Turn off heat
In a bowl, mix remaining ingredients. Add cooled onion and garlic, and mix together until uniform
Assembly
Cook pasta shells according to package instructions until al dente
Heat oven to 200 degrees C
Pour a layer of marinara sauce in the bottom of a deep tray
Spoon filling into pasta shells, placing onto the marinara base. You can layer the shells a little if you need to. Once you have finished filling, top with extra marinara sauce, sprinkle with vegan cheese (optional) and bake (covered) for approx 30 mins
