Stuffed Pasta Shells with Spinach 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
- approximately 1 1/3 cups oat milk
- 1 tsp salt
- pinch of pepper
- 2 1/2 tbsp starch (potato starch preferred)
- 1 tsp dried basil
Tomato sauce
- 600 ml sieved tomatoes
- 200 ml soya cuisine (vegan single 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 with some olive oil to prevent sticking.
Meanwhile, heat a few tablespoons of water in a pan over medium heat.
Add onion and garlic and cook for about 3 minutes.
Add miso paste and stir well, then remove pan from heat.
Chop cauliflower florets into small pieces.
Add cauliflower, onion, garlic from the pan, and spinach to a food processor or high-speed blender along with oat milk and blend until smooth and creamy.
If the blender or food processor is small, split the ingredients into 3 to 4 loads and blend separately or use a handheld blender.
Transfer the filling to a large bowl and add starch, salt, pepper, and dried basil, then mix well.
For the tomato sauce, heat a few tablespoons 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 the remaining sauce ingredients and cook for about 3 to 4 minutes or until hot.
Preheat the oven to 200°C.
Divide the tomato sauce between two large baking dishes.
Stuff each shell with a small tablespoon of filling and place them side by side in the baking dishes.
Drizzle 1 to 2 tablespoons of olive oil over each baking dish with shells.
Bake in the oven for about 20 to 25 minutes.
Let everything cool down for 5 minutes before serving and add basil leaves.
