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Vegan Ricotta Stuffed Pasta

Name: Vegan Ricotta Stuffed Pasta
Ingredients: 18 pieces of shell pasta [about 200g]; 1 1/2 cups cashews, soaked for 2-3 hours; or 5min in hot water]; 1/2 cup unsweetened plant milk; 2 tbsp lemon juice; 2 tbsp nutritional yeast; 1 small cloves of garlic; salt & pepper to taste; 250 g frozen vegan cream spinach; it’s frozen spinach mixed with a little vegan cream, you can also use regular spinach]; 1 can of tomatoes, seasoned & cut into pieces; a handful of pine nuts; vegan parmesan or any grated vegan cheese; a few sprigs fresh thyme

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Ingredients

18 pieces of shell pasta [about 200g]
1 1/2 cups cashews, soaked for 2-3 hours
or 5min in hot water]
1/2 cup unsweetened plant milk
2 tbsp lemon juice
2 tbsp nutritional yeast
1 small cloves of garlic
salt & pepper to taste
250 g frozen vegan cream spinach
it’s frozen spinach mixed with a little vegan cream, you can also use regular spinach]
1 can of tomatoes, seasoned & cut into pieces
a handful of pine nuts
vegan parmesan or any grated vegan cheese
a few sprigs fresh thyme

Preparation

Add all ingredients for the ricotta cheese [cashews, plant milk, lemon juice, nutritional yeast, garlic, salt & pepper] into a good blender and mix until smooth & creamy
Defrost spinach
Put the canned tomato chunks into a casserole/oven dish
Stuff the shell pasta with ricotta and spinach
Put them on top of the tomato base
Top with vegan parmesan, herbs
And pine nuts
Bake at 200c/400f for about 20 minutes

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