Vegan Spinach and Feta Pasta Bake
Ingredients
Pasta
- 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 or vegan Parmesan, grated
- 200-300g spinach (frozen, then defrosted or fresh and wilted) or silverbeet (chopped and blanched)
- 1 onion, finely diced
- 3 cloves garlic, crushed
- 2 tsp olive oil
- Pinch sea salt
- 1/2 cup vegan fermented cashew cheese
Preparation
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 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 ingredients. Add the cooled onion and garlic, and mix together until uniform.
Assembly
Heat oven to 180 degrees Celsius.
Pour a layer of marinara sauce in the bottom of a deep tray.
Spoon filling into pasta shells, placing them onto the marinara base. Layer the shells if necessary. After filling, top with extra marinara sauce, sprinkle with vegan cheese if desired, and bake covered for approximately 30 minutes.
Tips
This dish is delicious enjoyed as is, or served with a nice green side salad.
