Vegan Spinach and Feta Pasta
Ingredients
- 250g giant pasta shells
Marinara sauce
- 1 box strained tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons olive oil
- 4 cloves garlic, crushed
- 1/2 teaspoon sea salt
- Pepper to taste
- Thyme leaves from 4 sprigs
- Chopped oregano leaves from 1 sprig
Spinach filling
- 100g vegan feta, crumbled
- 200g spinach, frozen and defrosted or fresh and wilted
- 1 onion, finely diced
- 3 cloves garlic, crushed
- 2 teaspoons olive oil
- Pinch sea salt
- 1/2 cup vegan fermented cashew cheese
Preparation
Cook 250g giant pasta shells as per packet instructions and allow to cool while preparing the rest of the recipe.
Marinara sauce
Heat olive oil in a medium sized saucepan. Add garlic and sauté for 1-2 minutes until browned.
Add remaining ingredients. Bring to a gentle boil, then reduce heat and simmer for 15 minutes, stirring occasionally.
Spinach filling
Heat a frypan over medium flame, 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 remaining ingredients. Add cooled onion and garlic, and mix together until uniform.
Assembly
Heat oven to 200 degrees Celsius.
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 needed. Once finished filling, top with extra marinara sauce, sprinkle with vegan cheese if desired, and bake covered for approximately 30 minutes.
