Quick Healthy Vegan Italian Stuffed Shell Pasta
Ingredients
- 300g large shell pasta
- 500g fresh spinach
- 2 cups cashews
- 4 garlic cloves
- 1/2 cup nutritional yeast
- 1/4 cup ground flax seeds
- 1 tsp salt
- 1 tbsp psyllium husk
- marinara sauce
- grated plant-based cheese
Preparation
Cook about 300g large shell pasta until al dente.
Meanwhile, blend 500g fresh spinach, 2 cups cashews, 4 garlic cloves, 1/2 cup nutritional yeast, 1/4 cup ground flax seeds, and 1 tsp salt until well combined, retaining some texture.
Add 1 tbsp psyllium husk and mix until combined; the filling should thicken.
Stuff the shell pasta with the spinach filling and place in a casserole dish.
Top with marinara sauce and grated plant-based cheese, then cover with tin foil.
Bake for 20-25 minutes at 180°C/350°F.
Remove the tin foil and bake for another 5-10 minutes or until slightly crispy.
