Shelled Pasta Stuffed with Spinach and Cauliflower Cream

Ingredients

  • 400 g pasta shells 60-70 shells
  • 3 tbsp olive oil
  • 1 handful fresh basil leaves
  • filling:
  • 650 g frozen cauliflower florets defrosted
  • 3 handful fresh spinach
  • 1 medium onion chopped
  • 3 cloves of garlic chopped
  • 1 tsp miso paste
  • ca. 1 1/3 cups oat milk
  • 1 tsp salt
  • pinch of pepper
  • 2 1/2 tbsp starch i like to use potato starch
  • 1 tsp dried basil
  • tomato sauce
  • 600 ml sieved tomatoes
  • 200 ml soya cuisine (vegan single cream)
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 2 tsp. paprika
  • salt and pepper to taste
  • 1 medium onion chopped
  • 3 cloves of garlic minced

Preparation

  1. Cook pasta shells according to package instructions

  2. Drain and set aside (add some olive oil so the shells won't stick together)

  3. Filling:

  4. Meanwhile, heat a few tbsp of water in a pan over medium heat

  5. Add onion and garlic and cook for about 3 minutes

  6. Add miso paste and stir well

  7. Remove pan from heat

  8. Chop cauliflower florets into small pieces

  9. Add cauliflower, onion and garlic from the pan and spinach to a food processor or high speed blender along with oat milk and blend until smooth and creamy

  10. If your blender or food processor is not that big, split everything in 3 to 4 loads and blend seperately or simply combine ingredients in a bowl and blend with a hand held blender

  11. Transfer filling to a big bowl and add starch, salt, pepper and dried basil

  12. Mix well

  13. For tomato sauce:

  14. Heat a few tbsp

  15. Of water in a pan over medium heat

  16. Add onion and cook for about 2 minutes

  17. Add garlic and cook for another minute

  18. Mix in all the remaining ingredients and cook for about 3-4 minutes or until sauce is hot

  19. Assembling:

  20. Preheat your oven to 200°c

  21. Divide tomato sauce into two big baking dishes

  22. Stuff each shell with a small tbsp

  23. Of filling and place them side by side in the baking dishes

  24. Drizzle 1-2 tbsp

  25. Olive oil over each baking dish with shells

  26. Bake in the oven for about 20-25 minutes

  27. Let everything cool down for 5 mins before serving then add basil leaves

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