Stuffed Shells 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
- 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 plant-based 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, adding some olive oil to prevent sticking.
Filling prep
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, garlic, and spinach to a food processor or blender with oat milk and blend until smooth.
If necessary, blend in batches or use a hand blender.
Transfer to a bowl and add starch, salt, pepper, and dried basil. Mix well.
Sauce prep
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 sieved tomatoes, plant-based cream, dried basil, dried oregano, paprika, salt, and pepper. Cook for 3-4 minutes until hot.
Assembly
Preheat oven to 200°C.
Divide tomato sauce into baking dishes.
Stuff each shell with a small amount of filling and place them in the dishes.
Drizzle 1-2 tbsp olive oil over each dish.
Bake for 20-25 minutes.
Let cool for 5 minutes before serving, then add basil leaves.
