Stuffed Pasta with Cauliflower and Spinach

Cook the pasta according to package instructions, then set it aside and add some olive oil to prevent sticking.

Heat 2 teaspoons of 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 the cauliflower and 3 teaspoons of water to the pan.

Cook the cauliflower at medium heat until soft, about 10 minutes.

Blend the ingredients from the pan with the spinach, soy cooking cream, and spices until creamy.

Heat 1 teaspoon of olive oil in a cooking pot.

Fry the chopped onion and garlic cloves.

Add tomato paste and agave syrup, and fry for about 1 minute at medium temperature.

Add the sieved tomatoes, soy cooking cream, and dried herbs.

Season with salt and pepper to taste.

Preheat the oven to 200 degrees Celsius with top and bottom heat.

Spread the tomato sauce on two large baking dishes, approximately 20x30 cm.

Stuff each pasta shell with a tablespoon of filling and place them next to each other in the baking dishes.

Drizzle about 1 teaspoon of olive oil over each baking dish.

Bake in the oven for 20-25 minutes.

Serve with fresh basil and spinach leaves.