Stuffed Pasta with Cauliflower and Spinach
Ingredients
- 350g (12oz) pasta shells
- 2 tsp olive oil
- fresh basil leaves for topping
Filling
- 600g (22oz) cauliflower (I used frozen)
- 4 handful fresh spinach
- 1 onion
- 3 garlic cloves
- about 50ml soy cooking cream
- 1 tsp soya sauce
- 1 tsp dried oregano
- salt and pepper to taste
Tomato sauce
- 600ml (20oz) sieved tomatoes (pureed)
- 200ml (7oz) soy cooking cream
- 1 onion
- 3 garlic cloves
- 1 tsp tomato paste
- 2 tsp dried oregano
- 1 tsp dried thyme
- salt and pepper to taste
Preparation
Cook pasta, drain it, set it aside, and add some olive oil over them so that they don’t stick.
Filling
Heat 2 tsp olive oil in a pan at medium heat.
Chop the onion and the 3 cloves of garlic.
Fry them for a few minutes until the onion gets glassy.
Add cauliflower and 3 tsp water in the pan.
Cook the cauliflower at medium heat until soft (ca. 10 minutes).
Mix the ingredients of the pan with the spinach, soy cooking cream and the spices in a blender until you have a creamy consistency.
Sauce
Heat 1 tsp olive oil in a cooking pot and fry the chopped onion and garlic cloves.
Add tomato paste and agave syrup, fry for about 1 minute at medium temperature.
Add the tomatoes, soya cuisine and dried herbs.
Season with salt and pepper to taste.
Baking
Preheat the oven to 200C/400F top and bottom heat.
Spread the tomato sauce on two big baking dishes (approx. 20x30).
Stuff each shell with a tbsp. of filling and place them next to each other in the baking dishes.
Drizzle about 1 tsp olive oil over each baking dish with shells, bake for 20-25 minutes.
Serve with fresh basil and spinach leaves.
