Vegan Spinach Feta Pasta
Ingredients
- 250g giant pasta shells
Marinara sauce
- 1 x can/box strained tomatoes
- 2 Tbsp tomato sauce/paste
- 2 tsp olive oil
- 4 cloves garlic, crushed
- 1/2 tsp finely ground sea salt
- Pepper
- 4 sprigs fresh thyme, leaves only
- 1 sprig finely chopped oregano, leaves only
Spinach filling
- 100g vegan feta, crumbled or vegan Parmesan, grated
- 200-300g spinach (frozen, then defrosted or fresh and wilted) or silverbeet (chopped and blanched)
- 1 onion, finely diced
- 3 cloves garlic, crushed
- 2 tsp olive oil
- Pinch sea salt
- 1/2 cup vegan fermented cashew cheese (see blog post)
Preparation
Cook the pasta shells according to package instructions
Heat olive oil in a medium-sized saucepan. Add garlic and sauté for 1-2 minutes until browned.
Add remaining marinara ingredients. Bring to a gentle boil, then reduce and simmer for 15 minutes, stirring occasionally.
Meanwhile, heat a frypan over medium flame, add olive oil. Add onion and salt and cook for 2-4 minutes until translucent. Add garlic and sauté for a further 30 seconds. Turn off heat.
In a bowl, mix the remaining spinach filling ingredients with the cooled onion and garlic mixture until uniform.
Heat oven to 180 degrees C.
Pour a layer of marinara sauce in the bottom of a deep tray.
Spoon the spinach filling into the cooked pasta shells and place them on the marinara base. Layer if necessary.
Top with extra marinara sauce, sprinkle with vegan cheese if desired, and bake covered for approximately 30 minutes.
